Cuban Style pernil
I've made the Boricua style. Curious as to how the cuban style is.
My friend said to use naranja to marinade the pork. The last time I made the puerto rican style pernil, it was so good that it made you want to smack your mama.
Any help and tips would be great. Thank you in advance fellow foodies.
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krisrishere
Dec 9, 2008 07:04 AM
I'm sorry I don't have anything pertinent to add to your post, but I was actually looking for recipes for Puerto Rican Pernil. Do you care to share your recipe?
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re: krisrishere
There's a great recipe here that I use all the time: http://www.whats4eats.com/meats/perni... . I made it last for Thanksgiving to go with the turkey. I had made it for friends before and they loved it so much they wanted the pork more than the turkey!
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re: esstrink
krisrishere
Dec 9, 2008 07:55 AM
That's funny, this was the recipe I was contemplating using. Did you use red or white wine vinegar? What about the other liquid?
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re: krisrishere
I've used both red wine vinegar and the combo of orange and lime juice (it's a sub for sour orange juice; too hard to find where I live). They both turned out great. As for the other liquid, I usually just use chicken stock. Sometimes I have a pork stock in the freezer that I've made from leftover bones from my last pernil!
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Actually, it's not orange juice, it's Naranja Agria ( Sour Orange). This is used in Cuban cooking, especially marinades. My mom (cuban) and family (cuban) always use it in our traditional xmas pork roast. Regardless of it being a Pernil or the pork shoulder ... the sour orange goes!
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