Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, my latin style pernil.. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to prepare a distinctive dish, my latin style pernil. For mine, I will make it a bit tasty. One of my favorite foods on earth is pernil, or latin style pulled pork.

My latin style pernil. is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. My latin style pernil. is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have my latin style pernil. using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make My latin style pernil.:

1. Prepare wet n dry rub
2. Prepare 1 tbsp ground black pepper
3. Make ready 2 tbsp dominican oregano
4. Make ready 1 tbsp salt or to taste
5. Get 2 envelope goya azafran for color
6. Get 1 bullion chicken flavored
7. Prepare 3 1/2 tbsp garlic powder unsalted
8. Take 6 large garlic cloves minced
9. Get 5 slice seeded lemons
10. Get 1 1/2 cup drinking wine red or white
11. Get 1 1/2 tbsp luisiana hot sauce
12. Get 2 cup Mojo by badia or ur choice name brand

Great recipe for My latin style pernil. It took eating this pernil from a lot of friends and family n even restaurants to cook it differently. I had to tweek that plain, grey , dry n unjuicy taste to the cravings that even the first timers. Hello everybody, I hope you are having an amazing day today.

Steps to make My latin style pernil.:

1. Try if u can, To remove the bone or have it removed . To get the full flavor in and out. Then stab holes all over it.Take all but the minced garlic and add wet ingredients. All over meat and in any of the wholes shove the minced garlic. Add all the dry ingredients massage all spices very well. Taste the spices (not the pork) to confirm it's not too much of anything u don't like. U can now wait from an hr to 3 days of marinating. Leave in the freezer nice and sealed till u r ready .
2. Put in a deep dish pot roast pan. I prefer metal the foil cooks faster n can turn out tough n dry if left too long. Depending on the size like,smaller than a turkey I look at it and can estimate how many will it feed. I dont go by weight. It will shrink once all the fat cooks out n melts. So with that being said, almost always it's 350' degrees for 3 or 4 hrs. Always after the first 2hrs it should smell delicious n be tender but not ready unless u bought a tiny one. REMEMBER TO KEEP IT JUICY FAT SIDE UP ALWAYS. If u want the fat to be a lil crunchy leave open and raise the temp the last 15 min. To 375/400 remember temperature varies in different ovens, Moniter.
3. Wen its done add xtra lemon before serving. U can have it with ANYTHING. Juicy is main recipe.

I had to tweek that plain, grey , dry n unjuicy taste to the cravings that even the first timers. Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, my latin style pernil. It is one of my favorites. For mine, I am going to make it a bit unique.

So that’s going to wrap this up with this special food my latin style pernil. recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!