Pernil (pork shoulder) on the PBC
Pernil is traditional Puertorican way of making pork shoulder, and I made this Sat night. Usually I do this in the oven but I decided to try outside. I scored the top. I used minced garlic, black pepper, sazon, oregano, adobo, a little salt, and some vinegar. Mixed it all together to make a paste and slathered it on the shoulder and placed in fridge overnight. Usually I use whole garlic cloves and stick them in slits in the pork, but all I had was the minced garlic.
I hung it in the PBC fat side down, with the grate in just in case it fell. There was about 1/2" clearance between the meat and grate. It started to rain so I pulled it off to finish in the oven. Pictures are before going in oven. With the scored skin it was nice and crisp and was already cut into bite size pieces. They seperated nicely from the fat and I was able to have a snack before placing in the oven. That crunchy skin is awesome.
The bone pulled out nicely and the pork turned out great with the added smoke flavor.
22.5 Weber Kettle, NB Bandera, PBC, Smokey Joe Silver, Mini WSM, SS Performer