Pernil (pork shoulder) on the PBC

jgarcia · 02-13-2013, 09:42 AM

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.

code3rrt · 02-13-2013, 09:45 AM

That looks great!

flyingbassman5 · 02-13-2013, 10:20 AM

Awesome!! Looks almost as good as the one I did Saturday afternoon!!

I lucked out by beating the rain though. Plus we had to eat before 6 so we could sit and watch the hockey game. Where did you get that shoulder from? I tried the Tyson brand cryovac ones from wally world on Saturday and it was pretty good and nice sized.

MisterChrister · 02-13-2013, 10:21 AM

Wow that's some good looking grub right there, I'll have to try that! Is there a traditional way and or any sides to serve it with that you'd recommend? Thanks for posting this!

Bonewagon · 02-13-2013, 10:37 AM

Looks delicious!

Freddy j · 02-13-2013, 10:41 AM

that looks fantastic!

fantomlord · 02-13-2013, 11:01 AM

Quote:

Originally Posted by MisterChrister

Wow that's some good looking grub right there, I'll have to try that! Is there a traditional way and or any sides to serve it with that you'd recommend? Thanks for posting this!

a good go-to side for anything Latin American is plantains:

take some ripe plantains (no green left, all yellow with some brown spots, and starting to soften a bit), cut in half, cut off the ends, grill indirect until they start to ooze

jgarcia · 02-13-2013, 11:17 AM

Quote:

Originally Posted by fantomlord

a good go-to side for anything Latin American is plantains:

take some ripe plantains (no green left, all yellow with some brown spots, and starting to soften a bit), cut in half, cut off the ends, grill indirect until they start to ooze

With the green ones you can make tostones (fried plantains). You slice the plantain at an angle and fry those for a bit, then you take them out and flatten them, and fry some more until a little crisp. Then you make a paste with garlic, oil and salt and mix it with the fried plantains. If you like garlic you'll like this.

Phubar · 02-13-2013, 11:18 AM

Looks good!

jgarcia · 02-13-2013, 11:21 AM

Quote:

Originally Posted by flyingbassman5

Awesome!! Looks almost as good as the one I did Saturday afternoon!!

I lucked out by beating the rain though. Plus we had to eat before 6 so we could sit and watch the hockey game. Where did you get that shoulder from? I tried the Tyson brand cryovac ones from wally world on Saturday and it was pretty good and nice sized.

I usually get the shoulder at Wal-Mart, but this one I got at Schnucks the week before.

Quote:

Originally Posted by MisterChrister

Wow that's some good looking grub right there, I'll have to try that! Is there a traditional way and or any sides to serve it with that you'd recommend? Thanks for posting this!

Typically around the holidays you would have pernil with Arroz con gandules (rice with pigeon peas) and a slice of avocado. You could also just have white rice and beans. I do not know how to describe the beans, but every time I make it people love it. Maybe I will have to try and measure everything and try to do a post one of these weekends.

charrederhead · 02-13-2013, 11:32 AM

Mahvelous!

TIMMAY · 02-13-2013, 12:14 PM

That looks great!!

fantomlord · 02-13-2013, 12:22 PM

Quote:

Originally Posted by jgarcia

I usually get the shoulder at Wal-Mart, but this one I got at Schnucks the week before.

Typically around the holidays you would have pernil with Arroz con gandules (rice with pigeon peas) and a slice of avocado. You could also just have white rice and beans. I do not know how to describe the beans, but every time I make it people love it. Maybe I will have to try and measure everything and try to do a post one of these weekends.

that's also a fantastic side dish. my FIL makes that...it's one of the things everybody looks forward to at Easter

BobM · 02-13-2013, 12:28 PM

Yummy, great job!

landarc · 02-13-2013, 12:48 PM

Wow, that is a great looking cook

02-13-2013, 09:45 AM	#2
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	That looks great! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

02-13-2013, 10:20 AM	#3
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	Awesome!! Looks almost as good as the one I did Saturday afternoon!! I lucked out by beating the rain though. Plus we had to eat before 6 so we could sit and watch the hockey game. Where did you get that shoulder from? I tried the Tyson brand cryovac ones from wally world on Saturday and it was pretty good and nice sized. __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

02-13-2013, 10:21 AM	#4
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Wow that's some good looking grub right there, I'll have to try that! Is there a traditional way and or any sides to serve it with that you'd recommend? Thanks for posting this! __________________ Kettleheads Anonymous Platinum Member

02-13-2013, 10:37 AM	#5
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

02-13-2013, 10:41 AM	#6
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	that looks fantastic! __________________ Big Joe Kamado WSM 22.5" wsm mini

02-13-2013, 11:18 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks good! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

02-13-2013, 11:32 AM	#11
charrederhead is One Chatty Farker Join Date: 06-29-12 Location: Thomaston, CT Downloads: 0 Uploads: 0	Mahvelous! __________________ Webers out the wazoo and a Brinkmann (1/4", all-weld OK Joe descendant) Cimarron stickburner.

02-13-2013, 12:14 PM	#12
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Bagram AB, Afghanistan Downloads: 0 Uploads: 0	That looks great!!

02-13-2013, 12:28 PM	#14
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Yummy, great job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-13-2013, 12:48 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Wow, that is a great looking cook __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que