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.
This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil...
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder It’s marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp...
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?
Here’s my prep.
I think I’m using this method.
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.
Thank you! I have some peas and rice /arroz con gandules to go with!
Im coming over just to make sure you are doing it right.
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!
super!! did you grow them?
Yes I did! I got some seeds from a pepper I from my MIL.
Three hours under parchment and foil at 300 f, about170 at 3 hours, and I’m not feeling confident about crispy skin.
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).
Thank you! Mine is on a rack. How hot was very hot? I may have that cook book too.
I do .
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!
(Even charred, though, it was delicious!)
Yeah. I may have broiled by mistake. Pics were posted.
Remember all that pork from a few days ago… Tonight was Bo Ssam night.
I finished the pork with a sugar and vinegar rub, broiled to crisp (well, it got charred again), made a scallion-ginger-cilantro-serrano condiment (riff on my usual, not the Momofuku recipe which doesn’t blister the aromatics), and approximated the ssam sauce with what I had on hand (sichuan doubanjiang and miso instead of gochujang, plus a few other things).
The pork was delicious, but the scallion sauce was the hit f the …
And… the finish. Pork shoulder “porchetta” with pan gravy, sautéed spinach (a la rao’s), garden tomato salad, and crusty bread (not in pic).
The fat got a bit charred, but it was crisp and succulent.
There’s barely a quarter left, so I think it was a hit.
[image] [image] [image]
I liked it then, and I like it now!
Not on the lowest shelf but watching closely! Moments later,vat 175 f internal.
What is the hottest part of a convection roasting oven? Nearest the fan,? I guess it’s supposed to be even all around.
Not all of the skin has a hollow “thunk” but I took it out.
Can’t argue, so did I!
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!
Not pull-apart, but great texture, moist, and
very tasty, and the skin has the perfect crunch.