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Pernil

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Joined: 06 February 2010
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    Posted: 23 February 2012 at 02:23
Ok...the bride and I stopped in at the local pub for lunch the other day, and the owner (my buddy Larry) says "Dave...you've got to help me out...I have a whole pork belly and two huge shoulders and I don't have time to mess with them or smoke them...can you help me out"?

"Hell yes!"  I say, and all he wants is for me to give him some of the finished product, whatever it happens to be.

Well I've decided on maple syrup bacon with the belly and I'm going to marinate the shoulders for  day or two and make pernil.

Well, here is the pernil getting started.

Two very nice and meaty picnic shoulders:


Made up the adobo according to Daisy Martinez' recipe...just doubled it:


As you can see, the picnic shoulder come through with the skin still on it, and since I'll be doing this pernil in the smoker, I wanted to devise a way to save some of that skin for "cracklins" and still get it seasoned properly.


Here's what I decided to do....Cut the largest piece of skin into a big flap, so I can lift it and season underneath, but save it as fat cap and flip it back over the roast to keep it moist. The skin is easily removed with a good sharp knife:


Here it is totally peeled back and ready for seasoning:


I put large cuts into the roast all over and quite deep, and spooned the adobo right inside the cuts, then rubbed the roast all over....here you can see the seasoning on and into the meat under the flap.


Then they went into the fridge and marinated overnight....they will get put into the GOSM this morning. Check back for updates later on.

Go ahead...play with your food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2012 at 10:29
looking really good, dave, and i think you have the right idea with the folding back of the skin. also glad to see yu got some INTO the shoulder roast as well as on the outside. i forgot to do this on my last attempt, and while both are good, i really notice the difference if it is also inside.
 
that adobo mojado is really something, isn't it? believe me, it is becoming a fast favourite. according to daisy, the longer it is there, up to three days, the better - i think next time i do it, i will time it so that it is there for three days, and then set it over some hickory for a really fine barbecue. maybe a mop/glaze with a base of orange juice and mountain dew, reduced to a molasses-like consistency with some spice added as well ~ good stuff, i think, and perfect for a caribbean barbecue!
 
let us know how it goes ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2012 at 02:38
Okay...after marinating for 24 hours, I pulled the shoulders out of the fridge, fired up the GOSM and found out that my maverick thermo had gone tits up Angry. Guess I'll be manually reading temps with the thermapen.

I saved whatever adobo leaked out of the shoulders and combined it with some orange juice, and a tablespoon or sop of dry adobo to use as a baste during the smoke.



Here it is about three hours into the smoke. I tried to keep the temp at around 225° to 250° but it was so bloody windy here yesterday it was damned near impossible. If you look closely, you can see the fat cap pulling back just as I hoped it would.


And here they are finished....took them to 175° IT and brought them down to my buddy's pub for slicing. 


Sorry no plated pics. but rest assured this stuff was great! Daisy's adobo recipe is the bomb! Nice and garlicky without being overpowering...the flavors all play very well with one another. This is one recipe I'll be doing again and again!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2012 at 07:18
outstanding!
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