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Author Topic: Pernil (pork shoulder) in the PBC  (Read 5611 times)

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Offline TwoPockets

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Re: Pernil (pork shoulder) in the PBC
« Reply #14 on: February 13, 2013, 06:49:58 PM »
Quote from: JGARCIA on February 13, 2013, 03:01:09 PM
I am sure like most of you here do I do not measure when it is something I do often.  Next time I make one I will try to measure everything out, but it may be a while since I am giving up meat for Lent   ???

Ouch! It is going to be a long 40 days to live without food that good. My wife and I have been researching places to retire out of the country and Puerto Rico looks to be nice, plus it is not really out of the US.
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Offline muebe

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Re: Pernil (pork shoulder) in the PBC
« Reply #15 on: February 13, 2013, 10:03:53 PM »
Great looking pork ;)
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Offline fishingbouchman

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Re: Pernil (pork shoulder) in the PBC
« Reply #16 on: February 13, 2013, 11:33:16 PM »
Looks good.
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Offline SiFumar

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Re: Pernil (pork shoulder) in the PBC
« Reply #17 on: February 14, 2013, 03:22:21 AM »
Looks really tasty!
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Offline Keymaster

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Re: Pernil (pork shoulder) in the PBC
« Reply #18 on: February 21, 2013, 08:05:06 PM »
Super looking Pork shoulder!!
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Offline Ka Honu

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Re: Pernil (pork shoulder) in the PBC
« Reply #19 on: February 21, 2013, 10:45:11 PM »
Quote from: teesquare on February 13, 2013, 02:42:13 PM
If you have an actual recipe for the amounts or ratios of the ingredients - this would be a welcome addition to our recipe section...

tee - As JGARCIA implied, pernil is one of those recipes that can change from one time to the next (and everybody has their own version).  The NY Times ran an article with a link to a good starter recipe several years ago.  Check it out here and then start adjusting to your taste.
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Offline sliding_billy

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Re: Pernil (pork shoulder) in the PBC
« Reply #20 on: February 22, 2013, 05:55:27 AM »
Great looking shoulder!
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Offline RAD

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Re: Pernil (pork shoulder) in the PBC
« Reply #21 on: February 22, 2013, 01:35:40 PM »
Dude, that looks outstanding.
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