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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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Comments

  • Your pernil looks incredibly delicious. :) What did you serve with the pernil?

    Now I'll be trying to figure out the secret ingredient.....
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  • It was part of our Thanksgiving feast, but traditionally you would serve it some combination of white rice, fried plantains, red or black beans, a small side salad, etc. I think a side of corn bread, while not traditional, would go great with it.
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  • cookn bikercookn biker Posts: 13,272
    Beautiful!!
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  • mr toadmr toad Posts: 666
    looks great

    mr toad
    In dog Beers - I have had only one !
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