I ate it growing up in NYC, and have made it on occasion, but not enough to know what I’m doing. Nonetheless, trying again.
I sort of used these recipes.
Probably paywalled. I’ll repost if i can do a gifted one with a tiny url.
I’m inspired because I found a small one. I get confused by the two cuts when they both have skin.
Lucky’s in Vacaville had two small cuts with skin this week. I have the “butt”. Dang! Should I have gotten the “shoulder”? I may go back! Why is it unusual to have these at 3 or 4 pound pieces?
If you are marinating and slow roasting these I really don’t think it matters what cut you have. I use either for pulled pork or carnitas and can’t say I notice any difference.
i like how you just tossed a few habeneros (?) into the pot. that’s a nice big butt you got there btw! my pal does that similar recipe in a large slow cooker crock pot thing…have fun!
The second NYT recipe reads " This recipe is deeply indebted to the chef Maricel Presilla and her recipe in “Gran Cocina Latina", but I have the book and cannot figure out which pork recipe it is!
A few recipes reference finishing at 400 f , so I might try that. Others mention separating at least part of the skin from the meat and one mentions finishing with a broil, but I seem to recall that not working out so well with a pork belly.
@shrinkrap when I made the Momofuku pork butt recipe, it called for a very hot oven at the end to crisp up the skin - pork sits on a rack for circulation. Maybe try that?
ETA: the oven ran very hot, so I turned the pork a few times (turned the baking tray mostly, and I may have flipped it once).
500 - I just looked at pics of the bo ssam and the porchetta I made around the same time, and they both charred a bit so keep an eye on it - and make sure it’s on the lowest shelf!
Maybe I’ll make the pernil (assuming you like how it turns out) when I visit them soon, because it goes perfectly with the beans & rice and tostones their cuban friends taught us!