Get the recipe: https://nyti.ms/3rp5rJx
Von Diaz, a cookbook author, journalist and professor of food studies is here to show us how to make pernil. Perhaps the best known and most coveted dish from Puerto Rico, pernil is a pork shoulder that’s marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin.
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49 Comments
With her loose hair 😤
Wow I never thought about spraying non stick spray on the foil. I’m gonna do that for the xmas pernil. Thanks chef
classic technique from the old country but you forgot the roasting rack on your roasting pan. this is like culinary101. cooking time: half the weight of your pernil. if its 5 pounds you roast for 5 hours
I've watched countless videos on making pernil, this one by far is amazing, but where can I get sour orange Juice.
Wow! I can't remember the last time I learned so much from, and enjoyed so much, a short cooking video.
AMAZING ROAST PORK THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Super Yummy 🤤
Meh her chicharron game is weak AF!
Looks delicioso! I didn’t catch the list of ingredients however. I’ll be cooking a pernil for Christmas, something my Shiba, Lucky, loves as well. ¡Feliz Navidad!
Se te olvido la temp.
I just made a pernil following this recipe with the exception of brining it in the adobo for two days to let it really soak up those juices just in time for xmas eve dinner and it was amazing. it was juicy and flavorful… people kept fighting over the chicharrón part of the pork as there was not a lot of it left, hahaha I am definitely going to make two pernils for new year's eve dinner. thanks!
I add Sazon for that nice coloring, I also add fresh ground pepper, Adobo, Basil, cilantro. I cover the pan and for the first 3 hours I cook it at 275 degrees covered of course. Than four the next four hours I cook it at 325 degrees. I let it rest for 30 minutes still with the cover on. When I cut into it the meat falls off the bone. There’s nothing like cooking a Pernod for less than 7 hours. Bon apetite’
Daniel Shaper. So excited you enjoyed your pernil. So GLAD you incorporated the Adobo. 👍👍👍👍
Pork roast no matter how you do it, is a super crowd pleaser. And it's impossible screw up. It's also affordable for larger gatherings.
This is the only tutorial where the skin isn’t separated on 3 sides from the meat and placed back after heavily seasoning underneath.
Made this yesterday and it was awesome!!!!
I’m making it now cause it was on sale. Great deal! Why not?
I love this lady's cooking style.BUT…I HATE when you DON'T PIN YOUR HAIR UP !!!
PLEASE…WEAR a net or wear a ponytail !!! Otherwise cool 😎 👌🏿!
AND ITALIAN / MEDITERRANEAN… WTF you work for NYT?
LMAO? that is a picnic ham not a shoulder/butt
That is the blanquitos version.
Definitely not a penil if you gotta cut it. It gotta be pull apart
Do you cook the hole time at 400 degrees?
Yummy yummy
Se ve riquísimo
https://youtu.be/UG2WegBqsUY Pernil🤤
Great pork shoulder. * technical hint- Focus!
Pernil was my best friend Nick name growing up.🤪😋💯
The way I measure the ingredients comes from the heart and soul.
Everyone has their own way to prepare pernil, I grew up in a Dominican neighborhood and, It's one of my favorite foods to eat.
Just cook already
Broil or bake?
Just wanted to say that I followed this recipe exactly and got amazing results, tons of compliments from my family who have ate pernil their whole lives. Thank you! <3
I have mine already marinating for 24 hours. The best way I've found to have it come out tasty on every piece of meat and get more crackly skin is to remove it completely and then put it on top of the meat when you're about to get in the oven after adding salt on top. This also allows you to trim off some of the fat on the meat and in the skin that would make it take longer to get crispy 🤤
I've gone simple and vegetarian now after the vomit other cultures cook. I can't take it.
List the ingredients in the subscription please
Making my first one tomorrow. Hope to do my parents proud lol
That Pernil was cooked to perfection…..what breed of dog is Zorra ?
This looks good but old school Puerto Ricans who came to New York during the 1940s did not cook it like this and they certainly didn’t put aluminum foil on the pernil or use oranges or separate the Cuervo from the pernil, maybe this is how she makes it but it’s not really authentic Puerto Rican style.!
Tragedy. My fancy, ny downtown-bought pernil is skinless! What in the world to do?
Go away forever.
My nanny used to make this Diega Rodriguez ,all of my cooking experiences are influenced by her and her memory and memories of watching her cook for me.last time she made it for us was in Salinas puerto rico,and yes this is a authentic recipe, flavor proves it. By the way my mom was from Virginia so when I make it here people flip over it
Yummy 😋
Can I just say thank you for putting the recipe. Most of these greedy creators only care about views. I just want to cook.
You are not of the diaspora
"Bon dia", Von Diaz, and thank you for this delish tecipe! What struck me most as a Catalan, is your use of the name "Pernil". This is the pure Catalan word for cured ham, or "jamón ibérico". Somewhere back then, I guess… 😋
My mouth is literally watching just from watching to it. Add rice and beans Puerto Rican style obviously and a like to squeeze all over it 🙌😋
dag nabit, my dog's vet said no ham ; (
Everyone still is different, but not opening the skin and seasoning under cuero is a no . And it’s a pet peeve to watch people cook with hair down !!