okay....I haven't made this specific recipe, but I don't really need to...I'm Puerto Rican and the first time I made this by myself I was 10 and have made it 2-5 times a year for the last 15 years. If you really want a Rican Pernil, chuck all the spices except a few cap-fuls of vinegar and about a cup of water....replace with LOTS of Adobo (Red And Blue capped ones are the best) And a bunch of packets of Sazon (enough so that it turns your mixture a deep orange-red color) If you love garlic, you can go crazy here! I find that no matter how much I put, it's never enough. You can mince it or slice it, or just use big chucks of it.....either way, be sure to cut thin but deep slits all over the pork sholder, injecting this seasoning (especially that yummy garlic) deep into the meat. I tried all different methods for getting it in there, but my hands and a turkey baster always worked best. (careful, sazon stains skin orange, wear gloves) Marinating it overnight is even better! Be sure to cover with tin foil for the first 3/4 cooking time and to turn the meat half way through cooking. Baste every hour. Keeping the thick skin on is up to you, but remember that it will act as an insulation while cooking, taking longer. Some traditionalists like to cut the skin off, season it and cook it seperately. I personally don't bother and just throw it out. You will know if you seasoned it properly, because your whole house (I mean everything...even the items of clothing in your closet
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