tag:blogger.com,1999:blog-37886248.post2094862468774206535..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: How to Make Pernil: Puerto Rican-Style Roast Pork ShoulderDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-37886248.post-26596349640505123552010-12-11T11:28:10.660-08:002010-12-11T11:28:10.660-08:00Anonymous: What was it about the flavor you didn&#...Anonymous: What was it about the flavor you didn't like? If the flavor was too mild, then I recommend doing the spice rub more than 1 day in advance--better to do it 2-3 days ahead. If it was too strong, then this recipe probably isn't for you. That's okay too. <br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-12233913377884825482010-12-11T10:57:00.522-08:002010-12-11T10:57:00.522-08:00I made this Pernil last Christmas. It smelled so g...I made this Pernil last Christmas. It smelled so good and it cooked just right. However, I was disappointed in the flavor. It was just okay. I guess that I expected too much. I would not consider it "delicious" at all. It has to be a Puerto Rican thing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-42351873784514148502010-09-12T14:53:48.504-07:002010-09-12T14:53:48.504-07:00Yum, this looks delicious!Yum, this looks delicious!Kristin (Book Sniffers Anonymous)https://www.blogger.com/profile/11916755699616389906noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-36118472604630252432010-09-08T06:48:49.793-07:002010-09-08T06:48:49.793-07:00Ooooh that looks good! Would give my left eye for ...Ooooh that looks good! Would give my left eye for some of that tonight. Sadly, it'll be good 'ole mac 'n cheese for me.Marisahttps://www.blogger.com/profile/12412734634457510531noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-30250666550735236072010-09-06T19:27:23.079-07:002010-09-06T19:27:23.079-07:00Ty'sMommy, thank you! Agreed, when the weathe...Ty'sMommy, thank you! Agreed, when the weather starts to cool down this is a perfect dish to warm the house. Perfect for Christmas and Thanksgiving!<br /><br />Sara: I'm glad you found me too! :) Thanks for the kind words. <br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-39827116654344369672010-09-05T15:42:31.488-07:002010-09-05T15:42:31.488-07:00Glad I found you through the round up. Pork should...Glad I found you through the round up. Pork shoulder is such a satisfying meal and this one looks divine. Is it dinner time yet?Sarahttp://www.saucydipper.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-8202986169302585332010-09-05T05:31:26.681-07:002010-09-05T05:31:26.681-07:00Oh this looks so yummy. I just love a good roast, ...Oh this looks so yummy. I just love a good roast, especially bas the temps are starting to cool off a bit like they are right now.<br />I'm with you, when I see deals like that on meat, I buy as much as I can stand and then freeze it until I have a plan for it. I can't pass up a good bargain!Ty'sMommyhttps://www.blogger.com/profile/14227042503847495503noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-38019620493363306042010-01-08T18:55:34.021-08:002010-01-08T18:55:34.021-08:00Anonymous, I'm so glad to hear it! This is a ...Anonymous, I'm so glad to hear it! This is a really, <em>really</em> good dish. Thanks for your comment. <br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-400218215758591792010-01-08T18:34:49.694-08:002010-01-08T18:34:49.694-08:00I just found out about Pernil recently from a show...I just found out about Pernil recently from a show on Food TV, from a show called "The Best Thing I Ever Ate - Holiday Edition". Aaron Sanchez-chef, was describing it and it made my mouth water so I researched it for a month and finally made it and it was like wow, going to set one up for marinating tonight, my first one I just popped into the oven right after spicing and it still was delish and made the chicharrones!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-38565434651726770532008-12-31T11:07:00.000-08:002008-12-31T11:07:00.000-08:00Obviously, there's some confusion on how to define...Obviously, there's some confusion on how to define pork shoulder cuts.<BR/><BR/>My understanding is that the "butt" is the upper part of the shoulder. It doesn't include skin and usually doesn't include the bone. The "shoulder" is the lower part of the shoulder and includes the bone, as well as skin, which is of key importance for a pernil recipe. Also, some websites call this cut the "pork picnic."<BR/><BR/>And then to add to the confusion, I've seen references to "whole shoulder butt" which is the entire kit and caboodle of the pig's front shoulder. <BR/><BR/>And if that's not confusing enough, there are different terms for these various pork cuts in other parts of the world. <BR/><BR/>Suffice it to say that you want to find a shoulder cut that has the "skin on" for this recipe (again, that's the critical part for pernil), and the entire cut should weigh about 4-5 pounds. I think if you use that definition to find your pork, you can ignore the various semantics of what to call the various cuts of meat. :)<BR/><BR/>Thanks for reading!<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-25209289140873291822008-12-31T09:50:00.000-08:002008-12-31T09:50:00.000-08:00Hey, guys... pork shoulder (pernil) is often refer...Hey, guys... pork shoulder (pernil) is often referred to as "pork butt." Most butchers say they're one and the same. It's called "butt," even thought it's from the front shoulder.<BR/><BR/>RyanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-7281651686504040332008-12-18T07:45:00.000-08:002008-12-18T07:45:00.000-08:00Hi Melissa, thanks for stopping by.I think even if...Hi Melissa, thanks for stopping by.<BR/><BR/>I think even if I won the lottery I'd still get a kick out of finding food deals like this. <BR/><BR/>And I'll have to write about carnitas at some point... thanks for the push.<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-90502960871002617682008-12-17T14:50:00.000-08:002008-12-17T14:50:00.000-08:00No thoughts about butt vs. shoulder. I've only co...No thoughts about butt vs. shoulder. I've only cooked butt, to make roast pork for carnitas.<BR/><BR/>The shoulder looks awesome. And I hear you on the price. The weeks I was trying to save money were the weeks I would get the pork butt and we would eat it for 3 or 4 days for dirt cheap.Melissahttps://www.blogger.com/profile/12439733116558336290noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-84083040398408469792008-12-15T08:16:00.000-08:002008-12-15T08:16:00.000-08:00Hi Lady Di, I'm no expert in pork cuts, but Daisy ...Hi Lady Di, <BR/>I'm no expert in pork cuts, but Daisy says in her cookbook to use the pork shoulder, not the pork butt. She doesn't specify why, but my guess is there are two reasons: <BR/><BR/>First, pork butt needs to be cooked to a higher internal temperature than shoulder because it has more internal connective tissue. That's why pork butt is so popular in "long and slow" cooking methods like barbecuing. <BR/><BR/>Second, the butt doesn't usually come skin-on, which means you won't have a protective layer of skin (uh, and fat) over most of the meat when it's roasting. <BR/><BR/>At the same time, these cuts are similar enough that you could try it, but you'll have to read up on what is the optimal cooking time and temperature for pork butt and adjust accordingly. I'd be really curious what your experiences are with this. <BR/><BR/>Readers, any additional thoughts on this?<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-59504613524146739102008-12-15T07:25:00.000-08:002008-12-15T07:25:00.000-08:00I've been looking at this recipe in Bittman's HTCE...I've been looking at this recipe in Bittman's HTCE book for awhile. Do you think it would work on a butt? I've got one in the freezer -it was short dated (and also cheap) and I've already got NC-style pork bbq in the freezer and don't want to make more.JJ (Lady Di)https://www.blogger.com/profile/07172161479246566539noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-28947684985151664332008-12-15T07:19:00.000-08:002008-12-15T07:19:00.000-08:00Hi LH, thanks for reading. We were so psyched and...Hi LH, thanks for reading. We were so psyched and proud when we made this dish. It probably sounds a bit silly to talk about feeling "a rush of amazement and gratitude" when we pulled this pernil out of the oven, but that's exactly what happened.<BR/><BR/>Oh, and we tried the cracklings too and enjoyed them--in moderation of course. I felt a need for an angioplasty after just a few bites! <BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-75957326974211506812008-12-14T21:01:00.000-08:002008-12-14T21:01:00.000-08:00Ah, pernil. Daisy's cookbook is excellent -- my W...Ah, pernil. Daisy's cookbook is excellent -- my WASP stepmom gets serious applause from our Puerto Rican clan whenever using a Daisy recipe, although Daisy is a trifle enthusiastic about pepper. <BR/><BR/>The prep time is not that much, and the roasting time requires little attention, although the fridge time is long. Mom swears two days is required. I suppose some would object to the pernil flavoring other stuff in the fridge -- check with your officemates before bringing in leftovers for lunch.<BR/><BR/>The skin (cracklings) is usually removed from the roast before carving, but eaten. It's an acquired taste, but our family members fight to eat the skin in the kitchen while the roast is resting. Heart attack appetizer.Unknownhttps://www.blogger.com/profile/03119161673604213534noreply@blogger.com