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Anybody ever slow cook PERNIL ?

Beauty and the Brisket
Beauty and the Brisket Posts: 12
edited November -0001 in EggHead Forum
Pernil is a South American dish that I have enjoyed several times at local "Mom & Pop" shops in South Amboy New Jersey. Basically it is a Pork Shoulder (not normally the butt 1/2--but rather the shank) that has been marinated a long time in a citrus herb based liquid. The marinade is sold commercially by Goya as "Mojo Criollo"(In the ethnic aisle). I usually make my own with lemon juice, orange juice, lime juice, white wine, hot sauce, oregano, cumin, garlic and some multi herb shaker combo. After marinating for at least a day I stud it with garlic slivers and rosemary and slather with "Minors" chicken base. The whole thing gets roasted in the oven at 300 degrees or lower till done. I find 75% of folks fall in love with it (almost like an addiction)...the other 25% (my wife)can take it or leave it. [p]I am wondering how it would taste if slow cooked like a shoulder on the Egg using some mild wood. (any wood suggestion????) I might have to answer my own question soon...
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Comments

  • fishlessman
    fishlessman Posts: 34,589
    Beauty and the Brisket,
    your version of pernil sounds very much like lechon asado whish is really great in the egg. i have done this recipe several times.
    [ul][li]lechon asado[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Beauty and the Brisket
    Beauty and the Brisket Posts: 12
    fishlessman,
    Wow...Almost exactly the same recipe![p]When I make it in the oven I do not take it all the way to "pulling temps"...sort of like a "sloppy slicing" temp!
    I will have to make this on the egg and take it all the way.[p]Did you find that most loved it with a small minority sort of caring less?[p]Rice and beans goes great with it.
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  • fishlessman
    fishlessman Posts: 34,589
    Beauty and the Brisket,
    most like it, even with all that garlic and i add more, its not overpowering. up here its so different that to most its a new experience, even bbq pull pork is a new experience to some up here.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • JaxBchGeorge
    JaxBchGeorge Posts: 3
    Beauty and the Brisket,
    I USE WITH bOSTON bUTT, OR PICNIC HAM. Marinate overnight with mojo and either cook it to 200 degrees temp or pull sooner to slice.Either way turns out great.
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  • Beauty and the Brisket
    Beauty and the Brisket Posts: 12
    fishlessman,
    Where is "up here".[p]I looked up your location...just says USA.[p]I am in New Jersey...originally from Long Island New York
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  • Beauty and the Brisket
    Beauty and the Brisket Posts: 12
    Jax Bch George,
    Thats right...it IS sometimes called a picnic on the label.[p]I slice it after taking off the fat saddle. (that is some hunk of fat....my Puerto Rican friend Manny would kill me if he knew I chucked it out...) Still hard to slice with that big bone. I find the best way is to pull it apart in big hunks and then slice it.
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  • fishlessman
    fishlessman Posts: 34,589
    Beauty and the Brisket,
    looks like ive been erased, ive had a profile on here for years, im north of boston in methuen ma
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Beauty and the Brisket,[p] The Boston Butt or Shoulder bone is not a long bone like your arm or legs. It should pull right out with a gentle tug if the meat is done to 165+[p] The cut with the long bone is a picnic.
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  • Beauty and the Brisket
    Beauty and the Brisket Posts: 12
    Celtic Wolf,
    My bad if I was not clear.[p]I was using the shank 1/2 of the shoulder. this piece does have the long bone. It is sometimed labeled as the picnic in Shoprite where I shop.

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  • EddieMac
    EddieMac Posts: 423
    Working here in the heart of Miami's import district that's located west of Miami International Airport....I eat Cuban / Colombian / Peruvian / Nicaraguan food on almost a daily basis....And there's no reason why cooking that shoulder on a BGE shouldn't be absolutely great!......[p]I'd save myself the trouble and inject that shoulder with the Goya Mojo Criollo and go from there!!....Does have a lot of MSG though.....But what the hell....[p]Let us know how it turns out![p]Ed McLean.....eddiemac
    Ft. Pierce, FL[p]PS....Shipped over 2 Million Roses today...and more to go!

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  • Beauty and the Brisket
    Beauty and the Brisket Posts: 12
    eddiemac,
    Don't you just love what can be done with a real cheap piece of pork!!![p]MSG-> That is why I make my own...but I have used the store bought in a pinch.
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  • Memphis
    Memphis Posts: 144
    fishlessman, I once did a pork roast wrapped in banana leaves - had a great unique flavor. I wonder how your marinade and the banana leaves would work ?? Also for something differtent how would the guava wood work out ??
    Damn - I guess I know whats for dinner this weekend !!!!

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  • clausenk
    clausenk Posts: 93
    Beauty and the Brisket,[p]A large Goya section will have eight or more types of beans, some prespiced. I mix as many different types of GOYA beans as I can find with already cooked pork mojo criollo and slow cook in an uncovered dutch oven in my ceramic kooker. Has been a huge hit with the HS football team as wll as the office party. Served with rice on the side, of course.

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