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Home Cooking 31

The perfect pernil

JungMann | Aug 17, 200709:26 AM

I'm making pernil this weekend for only the third time ever. Normally when making pork shoulder, I use a dry rub, cook low and finish high for a crispy skin. With pernil, I marinate in a spicy mojo (oregano, garlic, cilantro, onions, cumin, cayenne, salt, pepper, sour orange, oil) to great effect. Unfortunately whenever I cook the pernil, low heat, high heat, it doesn't matter, the skin comes out crispy black in some parts but mostly rubbery everywhere else.

Anyone have some experience making crispy skin on pernil with a wet rub? Tell me the secret!

Also I'd appreciate some feedback on sides to go with the pernil, especially vegetables. Right now I'm thinking Mexican rice and mofongo, but that might be too unbalanced.

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