I said I would try it and I did...it came out really delicious! I just have to make more next time because I made too little and we wanted more! Thanks for the video...
Hi, I'm gonna try your recipe for the first time ever. It seems so simple without all the complications of other recipes. My family doesn't think I can pull off a good pernil. But I'm gonna try your recipe. I juist want to make sure it comes out juicy and seasoned. Any tips? I've heard of using beer and also oven bags? Should I try those or just stick to your recipe? Thanks! Keep those videos coming! I looooooove them and the music is spectacular. I will be dancing while cooking!
I love her video my first time making pernil for my puerto rican husband was nerve recking but i found her video last year and made the pernil to her very easy to follow direction i made it and my husband said he LOVED IT!!!! he said it was just how his abuela made it ( r.i.p mama aguerila) i was so happy so i say thank you and im making it for thanksgiving. The Pernil is our Turkey Lol much love from this Haitian girl from long island :-) HAPPY HOLIDAYS
Very well explained, thank you. I'm cooking two 5-to-7 pounders for our upcoming Christmas party and your video really helps. Gracias from another Boricua!
@nuttybar9 I have no idea if you can cook it in a rotisserie oven. Its worth a try!!! Let me know if it works. I'm sure if it works it'll be delicious!!! Good Luck.. Vicky O.
@LatinKitchen1 ... you can cook it in a rotisserie, and it comes out amazing... just make sure that when you buy the pernil that you buy the right size to fit the rotisserie oven.. otherwise if it doesnt fit in, then it wont work... and the skin comes out soo crispy, its well can we say its full of awesome and yummmyness goodness :-)
just in case your hands get orange i think washing your hands with ajax works great to get it all off...of course if your not allergic or have any deep wounds
@haexkae42008 I keep away from it because im alergic to msg....make my own adobo ..the old fashioned way..still make my own sofrito and achiote for color.....no msg.gives me head ache and belly ache..peaple do love it though...
@MrElcoto OH I THOUGHT YOU MEANT THAT YOU DIDNT LIKE IT, I DIDNT EVEN KNOW IT HAD MSG IN IT BC WHEN I COOK THAT FOR MY FAMILY (ITS THE ONLY OTHER SPANISH/PUERTO RICAN DISH I KNOW BESIDES PLANTAINS) WE EAT IT UP, AND LOTS OF IT, WE LOVE IT BUT THATS ONLY 3 PACKETS FOR A FAMILY OF 6-8 (IT FEEDS)
I wouldn't of cut the skin off.....I love that when it's been roasted.Other than that, looks great. There's a Dominican/Spanish restaurant nearby that makes a killer pernil.
I am a NY transplant to South Florida and cant get a proper Pernil. I can make my arroz con gandules like a Queens, NY pro, but just never tried to cook Pernil since I can get it Dominicano or Boriqua style in Queens. The only time I tried it was this weekend, cause I miss it, and it came out DRY! I think to get that juicy fall apart meat, the picnic shoulder should cook slowly, like this. I cooked a 5.5 lbs for 3 1/2 hours at 350*. Thanks, I'll let you know. Mikey Blanco, FL
I like your recipe but I think is missing the sofrito (cilantro or recaito, onions, cilantro, garlic, and green bell peppers) to be a Puerto Rican style pernil.
@pradafran After some research I found that the older more traditional recipes do not use sofrito in the pernil. I'm sure seasoning choices depend on each family's recipe. This recipe demonstation here is a basic example for pernil. Most people add their own special flavors to personalize the recipe. Sofrito is obviously a delicious option that can give pernil a wonderful zing!! I hope many viewers try that variation as well...thank you so much for your comment!! All my best.. Vicky O.
We season ours with just 3 ingredients and it is delicious. Garlic, Salt and Oregano. Leave it overnight or the most 3 days in the fridge and then we cook it at 350 degrees in the oven for about 4 to 5 hours or until it falls off the bone. Serve with some Arrroz con Gadules and you have a delicious meal. :)
Thank you so much for this recipe. I finally made it today and it was a BIG HIT. I mean people were licking there fingers and hiding the rest of the pork. Thank you again and I can't wait for your next video. :-)
@Missyplaymate3 I am so happy to hear that your loved ones thought it a big hit!!! Sorry I haven't put any new videos up lately, I've been traveling for the past couple of months. Thank you for your comment and for watching. Have a great day!!! My best regards, Vicky O.
My brother-in-law's mother Maria (Columbiana) made it. Delicious!!! 3 days marinated, 1 hour roasting at 400F 5 hours at 250F? Well worth it though. Succulent! And a nice vino Rose or Rosso to top it off! Buon Appetito!
te felicito muy buena receta pero al penil no se le echa aceite ya que el penil,saca mucha grasa c uando se esta haciendo con el mismo jugito de mismo es que se le echa ,,,,,,,disculpa,,,, pero lo oto esta nice,,,
the first time I made this it came out amazing, despite not having sazon or garlic paste & using chopped garlic. I'm making it once more this time with both the garlic paste & the sazon however the marinade didn't come out as thick as the one in the video so I'm a bit concerned. Also, I covered it because the first time I made it using another recipe it came out a bit dry & didn't fall off the bone
@1phun1 You may use either garlic paste or crushed garlic --I don't think it will be much of a difference. If its not as thick as in the video, add in a little more garlic, that usually does the trick. As for covering it-- it will make the pernil soft and the skin will also be soft --is that what you want? If you don't want it to dry out don't over cook it. Good luck!!! Let me know how it turns out...
Your great at what you do ... I wish you posted up your best cutting method of the pernil ... I like when my aunt shreds it ... Not in big chunks ... Thanks for your great work ! !!
Hi I found your video and Im making my first pernil for my puerto rican husband for his birthday. I was nervous because Im Haitian and I usually make my food for him but I wanted to make him something his wonderful abuela use to make for him. I followed your video and Im leaving it marinating for about 3 days I really hope it come out well I just wanted to say your video was easy to follow and I appreciate it. Wish me luck :-) ... p.s do you have a video on making Puerto Rican Flan?
@sunshyneluv83 I am so happy you found this website in time to give your husband a special gift for his birthday. Here's a tip: a couple of people have told me that the first hour (with the skin side down) has been a problem because the skin has stuck to the foil. You may wish to spray it with some non stick spray before placing it skin side down in the oven. I really wish you all the best and can't wait to hear how it turns out!!! Wish your husband a Happy Birthday from me... :o)
@baileybones2 I'm sorry you don't like the recipe. Perhaps you may wish to share your recipe and I'd be more than happy to share it. Thank you so much for the comment. Have a great holiday....
@LatinKitchen1 i think u did a great job making the pernil and everyone has there own method on how to make a pernil like i have my own method but is a little basic mine is more adobo and black pepper idk on what u think about that but thats how i like it but i like ti learn more method of cooking and i like ur recipe keep up the good work:)
@mh13382 Thank you so much for your compliments. I think all recipes can be customized to each person's liking. I try to keep it really simple so that you can add or subtract to the basic recipe. I hope you have a great Holiday...Vicky O.
por favor digame se cocina sin cubrir con aluminio...a 250 o sea fuego bajo por 5 horas .luego volteo por el lado de la piel y sigo a fuego bajo luego el broiled para finalizar????? good video.
Loved your video! Great instructions and so easy to follow. I'm making my first pernil today after letting int marinade overnight so I hope it comes out good! Thanks for this awesome recipe :)
I just had a little problem: when taking the pernil out to flip it after the first hour, I was sorry to find that almost the whole surface of the skin had bonded hard to the foil. Pulling the foil off the pernil also pulled the layer of skin off of the meat altogether, leaving the under layer of fat exposed. I tried but failed to separate the skin from the foil.
Is my oven running to hot, I wonder? How can I prevent this from happening in the future?
@yondunny That has happened to me more than once. I don't know if its because the oven is too hot, or maybe I'd kept the pernil on the skin side too long. It's very frustrating to remove the foil from the pernil. My suggestion is that next time you make it, perhaps you can place a piece of parchment paper over the foil (under the pernil) so when you flip it you can simply peel away the parchment paper. Let me know how it works out the next time you try it.
It does not get any better then pernil arroz con gandules and tostones and family. I will be making a pernil soon to add to my channel stay tuned. God Bless.....Elba
@elbacooks4u: Oh I really hope you can share your recipe with me!! I am always interested in trying something new.... By the way.. I love your channel...!!! God Bless... Vicky O.
I said I would try it and I did...it came out really delicious! I just have to make more next time because I made too little and we wanted more! Thanks for the video...
swellmarynell 2 weeks ago
thanks for teaching me how to make pernil! my bf is going to be so happy when he gets home from work !
chandraisgreat 4 weeks ago
Thanks for the video.
roccoo7s 1 month ago
I luv the skin...
ayalajaya 1 month ago in playlist More videos from LatinKitchen1
que mal q con esa cancion de fondo dieras la receta en ingles pero asi es el boricua en usa no habla espanol que mal
171981pr 1 month ago
Comment removed
171981pr 1 month ago
Thank great review.
tski007 1 month ago
wow, thanks for uploading this video :)
amusika18 2 months ago
This is not Latin. Everything is in spanish except your language. Why not speak spanish for the spanish speaking audience?
airwolf8157 2 months ago 2
If you used the proper amount of ingredients, you dont have to butcher the pernil like that! and 5 ingredients is all you need for a flavorful pernil;
SALT
BLACK PEPPER
OREGANO(NOT POWDER)
GARLIC PASTE
AND SAZON TO COAT SKIN
JAVIERCful 2 months ago
yummy
ladymjedi 2 months ago
Thank you for posting this video! Making Pernil for Christmas!!! Yum!
MsNan11 2 months ago
Hi, I'm gonna try your recipe for the first time ever. It seems so simple without all the complications of other recipes. My family doesn't think I can pull off a good pernil. But I'm gonna try your recipe. I juist want to make sure it comes out juicy and seasoned. Any tips? I've heard of using beer and also oven bags? Should I try those or just stick to your recipe? Thanks! Keep those videos coming! I looooooove them and the music is spectacular. I will be dancing while cooking!
swellmarynell 2 months ago
Comment removed
Tahirih1983 2 months ago
thank you ,
cookieraccoon 2 months ago
I might try oj next time. Thank you for the tip of crisping the skin!
coquiangel 3 months ago
Thank you for this great video, Im cooking it as we speak...Happy Thanksgiving. A Big Fan...
HAIRMUABYJACKIE 3 months ago
I love her video my first time making pernil for my puerto rican husband was nerve recking but i found her video last year and made the pernil to her very easy to follow direction i made it and my husband said he LOVED IT!!!! he said it was just how his abuela made it ( r.i.p mama aguerila) i was so happy so i say thank you and im making it for thanksgiving. The Pernil is our Turkey Lol much love from this Haitian girl from long island :-) HAPPY HOLIDAYS
sunshyneluv83 3 months ago
Very well explained, thank you. I'm cooking two 5-to-7 pounders for our upcoming Christmas party and your video really helps. Gracias from another Boricua!
recordnyc 3 months ago
your recipe is fabulous, and I won't change a thing. I am Cuban and we do it without the orange seasoning, but either way, this is very good!..Mercy
micofrecubano 3 months ago
I also put Adobo on my pernil. It gives the pernil more flavor! You had my mouth watering though! Thanks! Belinda,
kato393 3 months ago
this is very good recipe, congratulation!
mulloa0802 3 months ago
That pernil looks soooooooo delicious.I'm going to do my pernil your way.I hope it comes out with CUERO cause I love CUERO.Thank you and GOD BLESS
TheSHORTY10029 3 months ago
I cooked my pernil in a rotisserie oven and it came out nice and crunchy. the flavor was the same as the oven but is gets crunchy on skin part.
Delicioussssss
Cubuy1000 3 months ago
can it be cooked in a rotissirie oven
nuttybar9 5 months ago
@nuttybar9 I have no idea if you can cook it in a rotisserie oven. Its worth a try!!! Let me know if it works. I'm sure if it works it'll be delicious!!! Good Luck.. Vicky O.
LatinKitchen1 5 months ago
@LatinKitchen1 ... you can cook it in a rotisserie, and it comes out amazing... just make sure that when you buy the pernil that you buy the right size to fit the rotisserie oven.. otherwise if it doesnt fit in, then it wont work... and the skin comes out soo crispy, its well can we say its full of awesome and yummmyness goodness :-)
babzluv 1 month ago
@nuttybar9 Hmmmm not sure i think so i would probably get a small Pernil and try it...i used a Electric Roaster a few times comes out great..
bacardipr05 4 months ago
@nuttybar9 Yes. Just think of a whole pig on a rotisserie.
RayPaganJr 1 month ago
just in case your hands get orange i think washing your hands with ajax works great to get it all off...of course if your not allergic or have any deep wounds
BoricuaMamii621 5 months ago
@BoricuaMamii621 That is hilarious!! LOL LOL LOL!!! Good one!!! Thanks for the giggles....
LatinKitchen1 5 months ago
marinate is great minus the sazon....OLD SchOOL....
MrElcoto 6 months ago
@MrElcoto sazon is DELISHOUS! I use that on chicken, fry it up in some oil with olives , yummy!
haexkae42008 5 months ago
@haexkae42008 I keep away from it because im alergic to msg....make my own adobo ..the old fashioned way..still make my own sofrito and achiote for color.....no msg.gives me head ache and belly ache..peaple do love it though...
MrElcoto 5 months ago
@MrElcoto OH I THOUGHT YOU MEANT THAT YOU DIDNT LIKE IT, I DIDNT EVEN KNOW IT HAD MSG IN IT BC WHEN I COOK THAT FOR MY FAMILY (ITS THE ONLY OTHER SPANISH/PUERTO RICAN DISH I KNOW BESIDES PLANTAINS) WE EAT IT UP, AND LOTS OF IT, WE LOVE IT BUT THATS ONLY 3 PACKETS FOR A FAMILY OF 6-8 (IT FEEDS)
haexkae42008 5 months ago
I wouldn't of cut the skin off.....I love that when it's been roasted.Other than that, looks great. There's a Dominican/Spanish restaurant nearby that makes a killer pernil.
lemonite1 6 months ago
I am a NY transplant to South Florida and cant get a proper Pernil. I can make my arroz con gandules like a Queens, NY pro, but just never tried to cook Pernil since I can get it Dominicano or Boriqua style in Queens. The only time I tried it was this weekend, cause I miss it, and it came out DRY! I think to get that juicy fall apart meat, the picnic shoulder should cook slowly, like this. I cooked a 5.5 lbs for 3 1/2 hours at 350*. Thanks, I'll let you know. Mikey Blanco, FL
nyczumazooma 7 months ago
I like your recipe but I think is missing the sofrito (cilantro or recaito, onions, cilantro, garlic, and green bell peppers) to be a Puerto Rican style pernil.
pradafran 8 months ago
@pradafran After some research I found that the older more traditional recipes do not use sofrito in the pernil. I'm sure seasoning choices depend on each family's recipe. This recipe demonstation here is a basic example for pernil. Most people add their own special flavors to personalize the recipe. Sofrito is obviously a delicious option that can give pernil a wonderful zing!! I hope many viewers try that variation as well...thank you so much for your comment!! All my best.. Vicky O.
LatinKitchen1 8 months ago 2
@pradafran - I don't think so. My mother never used sofrito in her lechon. She used those vegetables/spices in her arroz con gandules though.
sparkle11231 2 months ago
I'm glad you've been inspired to buy an oven!!! LOL.. I hope you enjoy the recipe!!! All my best-- Vicky O.
LatinKitchen1 9 months ago
Marvellous!! I'm going to buy an oven to make it!!
bm1012 9 months ago
We season ours with just 3 ingredients and it is delicious. Garlic, Salt and Oregano. Leave it overnight or the most 3 days in the fridge and then we cook it at 350 degrees in the oven for about 4 to 5 hours or until it falls off the bone. Serve with some Arrroz con Gadules and you have a delicious meal. :)
magda72284 9 months ago
MMMMMMMMM!
CBTALK1 9 months ago
Thank you so much for sharing this recipe with us.
panzas74 9 months ago
Thank you so much for this recipe. I finally made it today and it was a BIG HIT. I mean people were licking there fingers and hiding the rest of the pork. Thank you again and I can't wait for your next video. :-)
Missyplaymate3 9 months ago
@Missyplaymate3 I am so happy to hear that your loved ones thought it a big hit!!! Sorry I haven't put any new videos up lately, I've been traveling for the past couple of months. Thank you for your comment and for watching. Have a great day!!! My best regards, Vicky O.
LatinKitchen1 9 months ago
Good a better way to season & cook the pernil.
IsmaelSantos69 10 months ago
thank u!! Looks delicious!!!!
cousions 10 months ago
My brother-in-law's mother Maria (Columbiana) made it. Delicious!!! 3 days marinated, 1 hour roasting at 400F 5 hours at 250F? Well worth it though. Succulent! And a nice vino Rose or Rosso to top it off! Buon Appetito!
mariojac 10 months ago
I would love to try this!!!!
att0317 10 months ago
se ve my rico
ymoncibaez 11 months ago
te felicito muy buena receta pero al penil no se le echa aceite ya que el penil,saca mucha grasa c uando se esta haciendo con el mismo jugito de mismo es que se le echa ,,,,,,,disculpa,,,, pero lo oto esta nice,,,
waleska778 1 year ago
Thanks for the input. OK I'll add some garlic. I was thinking of uncovering it for the last hour & putting it under the broiler for a few minutes
1phun1 1 year ago
the first time I made this it came out amazing, despite not having sazon or garlic paste & using chopped garlic. I'm making it once more this time with both the garlic paste & the sazon however the marinade didn't come out as thick as the one in the video so I'm a bit concerned. Also, I covered it because the first time I made it using another recipe it came out a bit dry & didn't fall off the bone
1phun1 1 year ago
@1phun1 You may use either garlic paste or crushed garlic --I don't think it will be much of a difference. If its not as thick as in the video, add in a little more garlic, that usually does the trick. As for covering it-- it will make the pernil soft and the skin will also be soft --is that what you want? If you don't want it to dry out don't over cook it. Good luck!!! Let me know how it turns out...
LatinKitchen1 1 year ago
Your great at what you do ... I wish you posted up your best cutting method of the pernil ... I like when my aunt shreds it ... Not in big chunks ... Thanks for your great work ! !!
Jujubee1018 1 year ago
Hi I found your video and Im making my first pernil for my puerto rican husband for his birthday. I was nervous because Im Haitian and I usually make my food for him but I wanted to make him something his wonderful abuela use to make for him. I followed your video and Im leaving it marinating for about 3 days I really hope it come out well I just wanted to say your video was easy to follow and I appreciate it. Wish me luck :-) ... p.s do you have a video on making Puerto Rican Flan?
sunshyneluv83 1 year ago
@sunshyneluv83 I am so happy you found this website in time to give your husband a special gift for his birthday. Here's a tip: a couple of people have told me that the first hour (with the skin side down) has been a problem because the skin has stuck to the foil. You may wish to spray it with some non stick spray before placing it skin side down in the oven. I really wish you all the best and can't wait to hear how it turns out!!! Wish your husband a Happy Birthday from me... :o)
LatinKitchen1 1 year ago
@LatinKitchen1 thanks i will keep you up to date .... do you have a video for puerto rican flan
sunshyneluv83 1 year ago
@sunshyneluv83 Thanks...Unfortunately I don't have a video for flan yet--I will get one up soon.
LatinKitchen1 1 year ago
@LatinKitchen1 I finished and my husband LOVED IT!!!! ill email you the before and after thanks again
sunshyneluv83 1 year ago
@sunshyneluv83 I am so thrilled to hear that you husband enjoyed the recipe. I hope he had a wonderful birthday-- Thanks for the update. :-)
LatinKitchen1 1 year ago
This is not real Puerto Rican Pernil...
baileybones2 1 year ago
@baileybones2 I'm sorry you don't like the recipe. Perhaps you may wish to share your recipe and I'd be more than happy to share it. Thank you so much for the comment. Have a great holiday....
LatinKitchen1 1 year ago
@LatinKitchen1 i think u did a great job making the pernil and everyone has there own method on how to make a pernil like i have my own method but is a little basic mine is more adobo and black pepper idk on what u think about that but thats how i like it but i like ti learn more method of cooking and i like ur recipe keep up the good work:)
mh13382 1 year ago
@mh13382 Thank you so much for your compliments. I think all recipes can be customized to each person's liking. I try to keep it really simple so that you can add or subtract to the basic recipe. I hope you have a great Holiday...Vicky O.
LatinKitchen1 1 year ago
This is not Puerto Rican Pernil...
baileybones2 1 year ago
love this video christa!
joseesoj9 1 year ago
love your video and the instructions, tnx
albo4121 1 year ago
por favor digame se cocina sin cubrir con aluminio...a 250 o sea fuego bajo por 5 horas .luego volteo por el lado de la piel y sigo a fuego bajo luego el broiled para finalizar????? good video.
zoylaM 1 year ago
Loved your video! Great instructions and so easy to follow. I'm making my first pernil today after letting int marinade overnight so I hope it comes out good! Thanks for this awesome recipe :)
christa2487 1 year ago
@christa2487 I wish you all the best. This recipe is really simple to follow. Let me know how it turns out.
LatinKitchen1 1 year ago
@LatinKitchen1 thank you for your tips Very easy to follow
denise32714 1 year ago
Thank you for the great video.
I just had a little problem: when taking the pernil out to flip it after the first hour, I was sorry to find that almost the whole surface of the skin had bonded hard to the foil. Pulling the foil off the pernil also pulled the layer of skin off of the meat altogether, leaving the under layer of fat exposed. I tried but failed to separate the skin from the foil.
Is my oven running to hot, I wonder? How can I prevent this from happening in the future?
yondunny 1 year ago
@yondunny That has happened to me more than once. I don't know if its because the oven is too hot, or maybe I'd kept the pernil on the skin side too long. It's very frustrating to remove the foil from the pernil. My suggestion is that next time you make it, perhaps you can place a piece of parchment paper over the foil (under the pernil) so when you flip it you can simply peel away the parchment paper. Let me know how it works out the next time you try it.
LatinKitchen1 1 year ago
@yondunny
Make sure you foil is shiny side up and also, placing a cup of water on the bottom of the pan during roasting will prevent it from sticking.
googo151 1 year ago
@googo151 Thank you for sharing that tip. Have a great holiday... Vicky O.
LatinKitchen1 1 year ago
@yondunny
try using non-stick tinfoil on the bottom of the pan.
1phun1 1 year ago
It does not get any better then pernil arroz con gandules and tostones and family. I will be making a pernil soon to add to my channel stay tuned. God Bless.....Elba
elbacooks4u 1 year ago
@elbacooks4u: Oh I really hope you can share your recipe with me!! I am always interested in trying something new.... By the way.. I love your channel...!!! God Bless... Vicky O.
LatinKitchen1 1 year ago
trying this tomorrow. :D thanks for posting this
foreverconnected 1 year ago
mmmm pernil is my fav!
TastyMemories 1 year ago