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Pernil

Grub BloggerGrub Blogger Posts: 48
edited November -1 in EggHead Forum
Made a pernil with my father-in-law, using the recipe for the marinade he has perfected over the last 20 years down in Panama. I can't give away the secret ingredient, but you'd do fine with a mix of onion, red bell pepper, garlic, some soy or Worcestershire, salt and pepper. We used culantro, which can be hard to find in the U.S., but cilantro or just plain flat leaf parsley works. Rubbed her down with salt before adding the marinade, and sliced some pockets to get the marinade into the meat.

On the Egg at around 400* with a few chunks of hickory, covered with foil for 2 hours. We basted it and then another hour or so with the foil off. We didn't check temp, but knew it was done when it is kind of wobbled when poked.

This is traditionally made with the upper leg, but it was too big at the butcher, so we used a boston butt.

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