Made a pernil (picnic shoulder). Seasoned overnight with whole head a garlic (plus some more minced from a jar) oregano, cumin, adobo seasoning, sazon, pepper, salt, vinegar and olive oil. Placed on the PBC rack. Finished in the oven for last 90 minutes because I had to take it to a party. This was moist and delicious, and looked great.
Also had a corned beef point that I had from around St Pats day that I finally decided to make. Soaked three times, black pepper and granulated garlic, and on the PBC grate also. Picture shown before wrapping after 4 hours, then back on the PBC for one hour. Put it in the oven that was off, but had residual heat from the pernil because I had to leave. This turned out much better than the first one I made that was way too salty. Could have used another soaking but still very good. Great sandwiches on Sunday.
Thanks for looking.
Also had a corned beef point that I had from around St Pats day that I finally decided to make. Soaked three times, black pepper and granulated garlic, and on the PBC grate also. Picture shown before wrapping after 4 hours, then back on the PBC for one hour. Put it in the oven that was off, but had residual heat from the pernil because I had to leave. This turned out much better than the first one I made that was way too salty. Could have used another soaking but still very good. Great sandwiches on Sunday.
Thanks for looking.
