Are there any Puerto Rican pit masters out there? I really need some advice. We've my only niece coming this weekend for a belated Christmas and she's a pernil addict. I've smoked two and the meat was sensational, but the cuerdo...pretty mushy. I'm a Scottish-Irish-German gringo and my wife and in-laws are from P.R. I'd love to get this right for them. Thanks in any event!
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Well, I didn't even know what a pernil was, but I found the link below. Did your earlier tries use temps like 400°F to start and a longer finish at 300°F? Seems like high temps (non-Q temps) are possibly a "secret"? maybe also cutting the fat off and seasoning the meat underneath before replacing the fat?
BTW, I'm intrigued. Keep us posted! -
Willy - that looks like a Three Guys from Miami page (they use a blue font sometimes for their back and forth). If it is from them they have some really good recipes. I used an offshoot of their Chimichurri sauce as my table sauce on my roast. I think you would like it. https://icuban.com/food/chimichurri.htmlComment
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I'm pretty sure I've made a Cuban variation on this. It is GOOD!
They add some lime, and maybe vinegar.Comment
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How did your pernil work out? I hope it went well!Comment
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Thanks, Willy! Yeah, it went pretty well. Stabbed the little bugger about 30 times and inserted slices of garlic and sofrito, then rubbed it up with a mixture of Adobo and sazon'...let it sit for 24 hrs wrapped in the fridge and smoked it with hickory for about 12 hours. It stalled in the mid 160's and I finally pulled it at 175 (the Mrs likes it a little firmer that at 200). I wrapped it in foil and had to refrigerate it overnight to be reheated the next day, but no harm done. Even got a little bark on it. If anything, hickory might have been a little strong. Maybe pecan or apple would be better. Thanks for your help!Comment
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