Does anyone know how to make Pernil?

Question

Hi, I am making Pernil (spanish dish) and would like to know what can I do for it not to come out dry?

Answer 1

I LOVE pernil!

This recipe came from my former roommate, this is the best thing he makes. Making my mouth water thinking about it!



4 to 5 Lb. leg 6 to 7 Lb. leg 8 to 10 Lb. leg
Garlic, peeled 1 med. 1 lg. 2 lg.
Pepper, ground 1/4 tsp. 1/3 tsp. 1/2 tsp.
Oregano 1 tsp. 2 tsp. 1 tbs.

Olive Oil 1.5 tbs. 2 tbs. 3 tbs.
Salt per lb. of meat 1 tsp. 1 tsp. 1 tsp.


Wash the picnic shoulder (pernil) very well and dry. Remove (shave) any unwanted hairs. In a mortar, smash the first 3 ingredients to a stiff paste. Then add the remaining 2 ingredients and softly smash together. You should end up with a moist paste. Cut slits into the picnic shoulder big enough for your finger to fit in them and deep enough to go to your knuckle without piercing to the other side. Rub the seasoning all over the shoulder and into the holes. Cover and refrigerate over night. Next day, cook between 3 and 4 hours at 325 covered, skin side up During the last 30 min. remove the cover and continue cooking until skin is crispy.

Answer 2

folow the methods if it can help or open link and see your self how it work in other recipes
In a bowl mix garlic, salt and oregano.
With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
The more cuts the better the flavor.
Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
Then rub the seasonings in making sure the entire surface is covered.
Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
Pork should be well done and tender.
Make sure all juices run clear before removing from oven.