How To Make The BEST Puerto Rican Style Roast Pork Shoulder #PERNIL #PICNICSHOULDER

How To Make The BEST Puerto Rican Style Roast Pork Shoulder #PERNIL #PICNICSHOULDER

Today Were Going To Show You How We Make Our Puerto Rican Style “PERNIL” Pork Shoulder. The Steps & Ingredients Are Included Below. Enjoy The Video & Don’t Forget To Bon Appetit Peoples…To Bon Appetit!!!

Rico Soul Italia Eats “How To Prepare Your “PERNIL” Puerto Rican Style Pork Shoulder
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Ingredients & Tools
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Picnic “Pernil” Shoulder: 1 Whole Or 1/2
Chopped Garlic Cloves: 10 To 20 (Depending On How Much You Like Garlic. (I Use About 20)
Homemade Sofrito: 1 1/2 To 2 Cups
Goya Adobo Seasoning: 2 1/2 Tablespoons
(You Will Also Need Plastic Wrap, Aluminum Foil, And A Roasting Pan)

Instructions
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1.) First Rinse The Whole Pernil Off With White Vinegar.
2.) Remove The Outer Layer Of Fat On The Pernil
3.) Poke Wholes All Over The Pernil, Big Enough That Your Finger Can Fit Inside Of It.
4.) Score The Skin On The Pernil With A Sharp Knife Or A Razor Blade So That The Skin Looks Like It Has Been Cut Into Squares.
5.) Rub Your Entire Pernil Down With Homemade Sofrito, Fill Whole With That & Chopped Garlic Cloves, & Add Sofrito To Shin As Well.
6.) After The Pernil Has Been Seasoned, Wrap In Plastic Wrap & Place In The Fridge For A Minimum Of 24 Hours. (I Usually Do 2 To 3 Days)
7.) Once Marination Period Is Done, Remove From Fridge & Unwrap.
8.) Add A Final Coating Of Goya Adobo Seasoning All Over The Pernil. (I Use Approximately 2 Tablespoons To Cover The Whole Pernil)
9.) Place Pernil In Cooking Vessel, Adding About An 1/4 Inch To 1/2 Inch Of Chicken Broth Or Beef Broth, Water, Or A Combination Of All 3. This Will Keep Pernil Moist Doing The Cooking Process & You Could Use These Drippings For A Gravy.
10.) Seal Your Pernil’s Cooking Container By Sealing It With Aluminum Foil.
11a.) (This Is For A Whole Pernil)
Place Your Pernil In A Preheated Oven On 350F Degrees For Two Hours. After 2 Hours Check & Make Sure That There Is Still Liquid In The Bottom Of The Pan, If There’s Less Than A 1/2 Inch In The Pan Add More Liquids & Place Back In The Oven For 2 Hours.

After The Last 2 Hour Period, Remove From Oven, Take Foil Off, Set Oven To 450F Degrees. Add Adobo Or Your Seasoning Of Choice To The Top Of The Fat So As To Remove Moisture From The Skin So It Gets Crispy During The Cooking Process. Place In Oven For 1 Hour Or Until Skin Is Nice & Crispy & Sounds Hollow When You Hit It With A Knife Or A Fork. Let Pernil Rest For 15 To 20 Minutes Before Serving!

11b.) (This Is For 1/2 Pernils)
Place In The Oven For 2 Hours At 350F Degrees. After The 2 Hours is Up Remove Pernil From Oven, Take Foil Off & Season The Fat With Adobo Or Seasoning Of Choice So As To Remove The Moisture From The Fat. Place Pernil Back In A 450F Degree Oven For 1 Hour Uncovered Or Cook Unitl Skin Is Nice & Crispy. You’ll Know When You Hit It With A Knife Or A Fork & It Sounds Hollow. (You Shouldn’t Have To Add More Liquids During The Cooking Process For A 1/2 Pernil)

When Finished Your Skin Should Be Golden Brown & Have A Nice Hollow Sound To It When You Tap It!
Let Pernil Rest For 15 To 20 Minutes Before Serving!

There You Have It…Rico Soul Italia Eats” PERNIL Done At Home!!! Bon Appétit Peoples…Bon Appétit!!!

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Here we are Rico solar T eats and look what we have here we have a fresh out the oven panil and she sounds hear that she sounds crispy folks all right folks here we are Rico solai eats I am the self-proclaimed crunch master all right if this has no crunch I’m quitting

YouTube okay this is the fat off my panel it has no crunch I’m quit I’m quitting YouTube okay let’s see self-proclaimed crunchmas never disappoints bone Appetit people I said I would quit YouTube I was serious all right bone appe te people bone appe I think that’s enough convincing evidence let’s get into our

Video all right here’s our panal our half panil here it is so what we’re going to do is we’re going to take this skin off for starters that’s the first thing we’re going to do what we’re going to do is we’re just going to try to separate the skin

Here and we’re just going to do this until all the skin is detached from our Meat during the baking process we’ll just lay the fat right over top of the meat that’s how we’re going to do this for stars let’s get this little part Here All right all right we got all our fat on all right so this is what we’re going to Do That okay here’s our skinless panil all right all right here’s our skinless panel so what we’re going to do is we’re going to put it in the bowl here so here’s our half here’s our half panel so what I’m going to do is I’m just going to hit it with a little bit

Of vinegar just going to rub a little bit of vinegar in kill some of that Bacteria just going to rub some of that vinegar in get rid of some of that sliminess now it doesn’t feel as slimy it’s going to transfer to this bowl here and I’m going to do the same thing for some of this skin give it a little vinegar bath

Perfect so what we’re next going to do I’m just just going To I’m just going to dry this skin off I’m going get it as dry as I can I’m just going to Pat it down get it as dry as I can and some fat that we’re going to use as well we’re going to use all the fat we going to crisp this baby Up and get it nice and crunchy Doesn’t have to be perfect just make sure it’s Dry so now we’re done scoring our skin what we’re next going to do is we’re going to dry this Up Just going to dry off our panil from the Vinegar so now that we’ve dried everything up now we’re just going to we’re going to stab it all right we’re going to just poke some big holes into our meat this is a bone right here so we can’t get there but we’re just going to poke holes in our Meat going to be able to put our garlic our seasoning everything in here wherever we can poke a hole we’re going to put a hole in It We just going to chop up some Garlic you going to use a lot lot of garlic on This All Right all right so where we see a hole we’re going to stick some garlic in we want this thing to be very Flavorful all right this is my wife’s homemade safo and we’re just going to put it all in there and just mix it all In Okay folks we’re going to lay our panil this is um plastic wrap so we’re just going to lay our panil wrap here like such we’re going to wrap this baby Up We’re just going to put this in a bag and we’re going to sit in our fridge for a couple of Days next time you see that panel will be like 2 days from Now 3 days later as you can see we have our oven on 350 and our pan will be going in very shortly all right here we are Rico solti eats it’s 3 days later after we um seasoned up our panel and this is going to be our roasting pan this is going to

Be our roasting pan and I put some aluminum foil on here because I want the panel to sit on this I want to be a little higher I don’t want to sit on this rack because the rack doesn’t have enough depth it’s only about a/4 inch

High off the bottom of the pan here had this roasting handan for about uh 23 24 years so cook many panil in here many uh rib roast and so well what we’re going to do when we put our panil in we’re going to cover it with some Reynolds Wrap

Aluminum foil so we’ll cover the whole thing really tightly to keep the steam in we’ll put a broth in there we’ll put a a beef broth I usually would do chicken but I’ve had this beef broth sit in my fridge for a while and I want to

Get rid of it I don’t want to waste it so we’re going to use the beef broth with this maybe add a little water that’s going to create a steam it’s going to keep our panil nice and tender so we’re going to get into it so without

Further Ado let’s do it just going to add some of our beef Broth all right so we’re going to push this out of the way for now and we’re going to add a little bit more seasoning to our panil all right does this look familiar this is what we put it in about 3 days ago now we’re going to take our panil out [Applause] All right so we’re going to unwrap this panil the smell coming off of this thing is amazing the seasonings are just this Saito is just alive with Fragrances garlic is falling out already all right so what we’ll do is we’re going to take this top part off for now we’re going to take that off for now we’re going to season the meat so we’re going to season this Up just covering It all right so we’re done seasoning the panil with the Dble so now I’m just going to sit the panel inside our rooster here I’m going set it just like that set it right on the foil that’s where I want it and we’re just going to lay our fat right on top just like Such so now we’re just going to cover this with some aluminum Foil all right our pil is wrapped up and now we’re going to go into the oven for 2 hours on 350° into the oven we Go here’s a look at the SAA Chone and we’ll be going into our rice and beans the Sala Chone people the Sala Chone working on her rice and beans she has the Sala Chon in the gullas a Frito yeah she’s working on her Folks going to have this with our pil I all right folks our panel’s out of the oven let’s see if it has some some some crackle oh yeah oh Yeah oh yeah she sounds good all right So yeah she’s she’s ready she’s ready so we’re going to cut this up we’re going to get our plates together we’re going to eat dinner and uh we’ll let let you guys join us all right our panel is ready she’s done lot of crackle there sounds good to

Me here we are Rico solar TI eats we have a finished panil here a finished Panil fresh out of the oven Here we are Rico solar T eats and look what we have here we have a fresh out of the oven panil oh yeah oh yeah and she sounds hear that she sounds crispy folks she sounds really really crispy all right EO so that’s how he eats a panil picnic

Shoulder fresh out of the oven and we’re going to have this with some rice and beans potato salad bonea te peoples okay bonea Te All right folks here we are Rico solar Tai eats I am the self-proclaimed crunch master all right if this has no crunch I’m quitting YouTube okay this is the fat off my panil it has no crunch I’m quitting I’m quitting YouTube okay let’s see self-proclaim crunchmas never disappoints bone Appetit

People I said I would quit YouTube I was serious all right bone appe te people bonea Te Rico Sal each this is what we’re looking at panil fresh out of the oven my rice my wife’s rice and beans homemade potato salad and there’s your plate she’s ready to go here crunch pretty love start with this right here M oh yeah crunch the don’t lie crunch does not lie

Folks fat from the video oh yeah oh yeah this how we getting down over here we so tight eats I don’t know why folks are sleeping on this I really don’t understand it I don’t understand it but look at the panel came out great the rice and beans is always hidden

Here’s our potato salad we’re going to ready it down I’m going to add a little bit of hot sauce onto that and we’re going to get down man we’re going to get down bonea te peoples Bonea this is for you my dear brother Bridges picnic Sher panil inspired by You what do you think about that bro Okay that was for you man thank You potato Sal is hidden it’s the r baby girl you already Know you already know your rice is second or none that’s on a real that’s not fake YouTube that’s for Real you can’t forget this delicious thing this panel is so Flavorful and we have our crispy Crust a meal of all meals and then when it’s all said and done this is what we have for dessert a beautiful pumpkin cheesecake sitting over there all right folks that’s how we doing it here Rico soai eats all right pumpkin cheesecake with some whipped cream cheese had to think about some whipped

Cream Cheese and can’t forget the ginger snacks all right here we are with our fil our rice and beans the SAA Chon in it you see the SAA Chon you see the olives this thing is so flavorful it’s ridiculous and my wife’s uh potato salad is always on point on that petique

Peoples okay you hear crunching over there she crunching on that meat on that on that crunchy panal skin all right bone appeti peoples bone appeti got beautiful B right there beautiful beautiful beautiful that’s my baby right there folks half of a c right there is no joke all those olives and sauce of

Charm that’s it folks we’re going to eat we’ll see you guys ciao please like And subscribe and don’t forget to hit that Bell notification as well comments are encouraged and thanks for watching W