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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-05-2013, 12:27 PM   #1
CharredApron
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Default The Boss said "Pernil" Help....any tips ?

My wife came home for lunch today and said, "let me see the pork you bought at Wallyworld"
Ok, here it is, I showed her my pork "oh" she said "I don't want BBQ pulled pork tomorrow I want Pernil"
Oh really, I replied. I have made this before, but only inside in my oven and since I morally cannot cook inside the house, in my oven, since I got my Kamado, I am throwing this out to my Brethren.

Help, I want crispy skin, and bone pullin tender....Can I have both?

All replies appreciated.
jed
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Unread 04-05-2013, 12:38 PM   #2
landarc
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I can, not sure about you.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 04-05-2013, 12:39 PM   #3
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Why not just do what you do in the oven, but, on your Kamado. It is, after all, just a charcoal fired oven,
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 04-05-2013, 12:42 PM   #4
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Quote:
Originally Posted by landarc View Post
Why not just do what you do in the oven, but, on your Kamado. It is, after all, just a charcoal fired oven,
Hot and fast or low and slow then sear?
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Unread 04-05-2013, 12:46 PM   #5
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This is how I have done it in the past.

With a sharp knife, make 1 inch deep cuts into the pork.

With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.

Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.

Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).

Cook at 325 degree Fahrenheit for about 5 to 6 hours.

Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).


Hope it helps
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Unread 04-05-2013, 12:50 PM   #6
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The stall tactic would be something like "But Dear, pernil needs to marinate for a couple of days so we get the good garlic flavor, maybe next time."


And if she doesn't fall for that one, get it all studded, seasoned and wrapped in foil right now and into the fridge for cooking tomorrow. Since the main part of the cook is in foil, the kamado will work just fine. When it's tender, move the pouch to a cooler for a couple of hours, then build a hotter fire, and return the roast to the cooker for the crisp up step. Don't forget to save the foil juices, they are great.
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Unread 04-05-2013, 12:51 PM   #7
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If you can do it in the oven, just literally do the same in your cooker. Same temperature and times. In truth, a Kamado should make that very easy. I am not a Pernil expert, but, when I do a pork butt in what I call 'Carnitas'-style, it is really just cooking a whole butt, in a deep pan, loaded with aromatics, and I let it render and then slow fry in it's own fat. I suspect Pernil is normally not done any different. Essentially, place panned butt into a hot cooker, turn down the temperature, let it roast in it's own fat for 4 to 5 hours. I will sometimes baste the fat over the meat several times in the last hour, once the bone wiggles, to get the top crispy too.
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Unread 04-05-2013, 01:02 PM   #8
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Sounds like a plan, Thanks
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Unread 04-05-2013, 01:05 PM   #9
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Quote:
Originally Posted by thirdeye View Post
The stall tactic would be something like "But Dear, pernil needs to marinate for a couple of days so we get the good garlic flavor, maybe next time."


And if she doesn't fall for that one, get it all studded, seasoned and wrapped in foil right now and into the fridge for cooking tomorrow. Since the main part of the cook is in foil, the kamado will work just fine. When it's tender, move the pouch to a cooler for a couple of hours, then build a hotter fire, and return the roast to the cooker for the crisp up step. Don't forget to save the foil juices, they are great.
I am on it! I am going to sneak it out of the foil at the start so I can get some smoke in it first, Ha ha I'll still have it my way. Then back in foil, pull it, rest it. and stoke up the heat. Thanks for your input, most appreciate it!
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
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Unread 04-05-2013, 01:13 PM   #10
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Funny. I had to Google Pernil. When I saw what it actually was, I thought of exactly what Bob has already said. Your kamodo IS an outdoor oven. It just uses charcoal instead of gas or electricity.
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