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Pernil recipe [moved from SF board]

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Pernil recipe [moved from SF board]

Porthos | Jul 15, 2006 01:08 AM

Any 99-Ranch should have it and they often have the bone out...which may be a good or bad thing depending on what you're using it for. I made pernil with it and it actually worked better with the bone out since the inside could be lined with garlic, olive oil, and spices. As long as you choose a cut with more dark meat than white, it should hold up pretty well to slow cooking even without the bone. If baking/roasting it, jack up the heat the last 30 minutes so you get the crispy skin on the outside...a delicacy in many cultures (chicharrones in latin cuisine, lechon skin in filipino cuisine, etc)

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