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Sunday 11 October 2026 03:41:14 GMT
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MY 🇵🇷 PERNIL #fyp #pernil #pork #puertoricanfood #holidayfood                           MY 🇵🇷PERNIL  DISCLAIMER: this is mine everyone does it differently to their tastebuds n preference this is a blue print u can make it ur own 🥹❤️ Wash the pork shoulder w some citrus n pat it dry  W a sharp knife cut between the skin n meat to create a book flap  Once u do that take a knife stab the meat n twist the knife to create pockets all over bottom top sides  b careful  W the skin out if the way we deal w the skin last add : Big spoonful of homemade sofrito  Packet of jamon seasoning  Packet of Sazon con achiote  Sprinkle to cover the area w: garlic powder  Adobo  Badia complete  Black pepper  Don’t b scared it can take a good amount of seasoning  RUB W UR HANDS N START STUFFING THE POCKETS THAT WE MADE FLIP THE MEAT OVER N REPEAT THIS PROCESS  ONCE DONE W THAT FLIP IT IVER SO THE SKIN IS ON TOP  CLOSE THE BOOK FLAP W THE SKIN N COMPLETELY PAT IT DRY  SPRINKLE ON THE SKIN W: Garlic powder  Adobo  Black pepper  Salt  Don’t b scared it can take a good amount of seasoning  U can always just do salt  Do a couple splashes of water at the bottom of the tray so the bottom doesn’t burn out a decent amount  Spray ur foil VERY WELL to prevent the skin from sticking  COVER VERY WELL  Marinate for 2 days  Bake at 350 for 8 hours covered at all times  Take the foil off put it back in at 350 for 1 more hour the skin will crisp  Strain the liquid  We’re gonna separate the fat from it  Remove the skin  Take the bones out they will easily come out  Shred the meat  Add the strain liquid back in if it’s too dry u can add a splash of water to it it’s ok  Mix  Cut up skin into bite size pieces place on top  I hope u like it 🥹❤️
MY 🇵🇷 PERNIL #fyp #pernil #pork #puertoricanfood #holidayfood MY 🇵🇷PERNIL DISCLAIMER: this is mine everyone does it differently to their tastebuds n preference this is a blue print u can make it ur own 🥹❤️ Wash the pork shoulder w some citrus n pat it dry W a sharp knife cut between the skin n meat to create a book flap Once u do that take a knife stab the meat n twist the knife to create pockets all over bottom top sides b careful W the skin out if the way we deal w the skin last add : Big spoonful of homemade sofrito Packet of jamon seasoning Packet of Sazon con achiote Sprinkle to cover the area w: garlic powder Adobo Badia complete Black pepper Don’t b scared it can take a good amount of seasoning RUB W UR HANDS N START STUFFING THE POCKETS THAT WE MADE FLIP THE MEAT OVER N REPEAT THIS PROCESS ONCE DONE W THAT FLIP IT IVER SO THE SKIN IS ON TOP CLOSE THE BOOK FLAP W THE SKIN N COMPLETELY PAT IT DRY SPRINKLE ON THE SKIN W: Garlic powder Adobo Black pepper Salt Don’t b scared it can take a good amount of seasoning U can always just do salt Do a couple splashes of water at the bottom of the tray so the bottom doesn’t burn out a decent amount Spray ur foil VERY WELL to prevent the skin from sticking COVER VERY WELL Marinate for 2 days Bake at 350 for 8 hours covered at all times Take the foil off put it back in at 350 for 1 more hour the skin will crisp Strain the liquid We’re gonna separate the fat from it Remove the skin Take the bones out they will easily come out Shred the meat Add the strain liquid back in if it’s too dry u can add a splash of water to it it’s ok Mix Cut up skin into bite size pieces place on top I hope u like it 🥹❤️

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