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Pernil Asado en el Estilo Cubano de Vilarchao

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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 11:34
My pernil is stuffed and sitting in the fridge. Wow, making a pocket under the skin is HARD! (There actually was a lot of skin, but the meat was packaged skin-side down.)

I hope this works. I've never roasted meat before. My idea of major cooking is scrambled eggs with add-ins.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 11:48
Sounds like you're doing just fine, Melissa ~ that adobo mojado sure smells good, doesn't it?
 
The instructions in the recipe work very well; the only concerns might be the cooking time/temperature, since your roast is half the size. It might be a good idea to take a look at Daisy Martinez's times and temperatures, which were written for a roast of about the same size as yours:
 
Originally posted by Daisy Martinez Daisy Martinez wrote:

Set the roast, skin side up, on a rack in a roasting pan. Roast for 1 hour, turn the heat down to 400°F, and roast until the skin is a deep golden brown and crackly and with no trace of pink near the bone, about 1½ hours or until an instant reading thermometer inserted near the bone registers 160°F. Let the roast rest at least 15 minutes before carving.
 
The quote above is for time and temperatures using a 4.5-pound roast. During the first stage, before reducing the oven temperature, I would cover the roast as Maria's recipe describes, and also add liquid (beer, wine or what you prefer) during the second roasting stage, as per Maria's recipe.
 
Any questions, just ask, and good luck!
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 12:42
Melissa,
 
Roasting is so simple; easier than scrambling eggs; as the oven does it all ... The preparation of the meat is key ...
 
I am sure that it is going to be wonderful ... Keep us all posted. Please, take a foto !!!
 
Have great wkend.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 13:34
Thank you! I was wondering what to do about the time.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 14:02
Melissa,
 
Are you roasting in an oven ?
 
If you read page 1; where I originally posted my dear friend Maria´s recipe; she preheated oven to 350 farenheit; covered with aluminum for the 1st stage of cooking; then, removed the aluminum to crisp the pork skin with porc lard; called manteca de cerdo ...
 
 
Thanks for your interest in her
recipe.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 14:15
No; I'll be using the multicooker I got for Christmas.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:16
Hi, Melissa ~ I've never used a multi-cooker, but if it employs a dry, roasting heat, it should be just fine. The only concern might be getting the skin nice, browned and crispy; if the multi-cooker doesn't accomplish this, toss the skin under the broiler for maybe 7 or 10 minutes while the roast is resting after cooking.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 15:19
Melissa,
 
Have u figured out ur cooking time; considering in an oven it is 2 hrs. + time at 350 farenheit ???
 
Are u preparing now ??? Have u used pork lard rubbed on skin; or Evoo ???
 
You shall enjoy this recipe ... it is a special occasion pork roast ...
 
What are ur sides ??? dessert ???
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 16:15
I wish I could help on the time and temp, but have always done my pernil in the smoker.

I'd just trust my meat thermometer, and pull it out when it hits whatever temp you're looking for.

Good luck!Thumbs Up
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 17:05
It's doing the "sitting for a day" part now. I don't have lard, so EVOO it is!

I haven't made sides or anything- I'll just be thrilled if this comes out edible. :) (although sliced avocado seems like it might go well with it.)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 17:23
   It sounds wonderful so far Melissa! 


Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2013 at 17:32
Melissa, if lard or bacon fat aren't options, one other thing you might try is basting the skin with the fat rendered while roasting; it is, after all, pig fat! Pig
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 02:47

Melissa,

 
How did your Perñil turn out last night ?
 
Both Tas and Hoser made some fine suggestions; a meat thermometer is a great tool for you, since you are not using an oven ...
 
Then, Tas suggested rendering the pork skin ...
 
 
Have a wonderful wkend; and please do tell us about ur Perñil and how it turned out ... and avocado is a great side or starter for perñil ... especially a guacamole ... Mexicans, Cubans, Puerto Ricans, and Dominicans all prepare Perñil ... similar yet different home recipes ... as this is Cuban 100% ...
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 04:07
Thanks,
It's still sitting in the fridge, and since it's only 6 AM I may get some more sleep and let the pork "get happy," as Emeril would say. :)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 05:29

Melissa,

 
6am ... It is 13.30 hours here in Madrid, so we are 7 hours ( daylight savings time ) apart ...
 
Get some more " shut eye " ... Let me know how your perñil turns out later ... Is it for main course lunch today ?
 
Do you have Evoo ( extra virgin olive oil ) ?  Rub some on the perñil ...
 
A lard is what crisps the skin .... I use pork fat ( manteca de cerdo and so did Maria Vilarchao ); however, you can use Evoo ...
 
Kindest regards, and have a lovely Sunday;
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 10:12
It's wrapped up and in the cooker now- here goes nothing!

(Good thing I got a half shoulder. It's just the right size. A whole one wouldn't have fit.)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 11:00
Melissa,
 
Great ... looking forward to hearing ur results ...
 
Kindest regards,
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 11:21
Now it's cooking unwrapped. I keep thinking I smell something burnt, but my husband doesn't, so I hope it's ok. (The lid touched a plastic bag and melted it. I THINK I scraped off all the plastic. I hope none got into the food.)

ETA: Now it smells bacon-y. And the skin is browning! :)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 12:20
Melissa. Keep an eye on it now ! Sounds wonderful ...
 
Check interior with a skewer or Fork or Toothpick as u would a cake. It may be done; its two hrs. For sure. Have fab dinner.
 
Keep me posted.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 14:43
Well, I'd call it a qualified success. The meat didn't come out as juicy or tender as my slow-cooked pulled pork does (although I cooked it for the full time and tested it with a thermometer.) It didn't come off with forks, but sliced easily with a knife, and my "test bits" tasted good.

Pork in the cooker:


The skin had a Goldilocks problem: some overcooked, some undercooked, and some just-right bits that were excellent with Florida pepper.

I didn't make the pan sauce, because the "fond" looked and tasted mostly like grease and burnt bits. I added more orange juice instead.

So it's more work than my usual recipe and I didn't significantly prefer it, so in the future I think I'll stick to slow-cooked. I may try using naranja agria instead of cider vinegar, though.

Cooked pork with the skin off, and shredded:




Oh, and naranga agria with water and sugar makes a nice refreshing orangeade. Bonus! Smile


All in all, a good experiment. Thanks for encouraging me! Maybe later today or tomorrow I'll make a Cubano.

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