Many, many moons ago, I published my recipe for pernil, the delicious Puerto Rican roasted pork butt/shoulder. Recently, I had a whole Saturday afternoon to try a longer and slower cooking method for my bone-in pork butt. I have to tell you, if you have the time I would advise cooking it this way as you will have meat absolutely dripping moist and falling off the bone. The quicker method in my earlier recipe is a very good way of cooking the pork if you don’t have 8-9 hours to kill waiting to tear into the pernil. But, if you do remember to put your pork in by 11AM, you will not be disappointed by the results of low and slow cooking.
I am cutting and pasting the old pernil recipe here and adding my alternative “Low and Slow” cooking time. I hope you’ll give it a shot – and let me know what you think! Remember to allow your pernil to marinate overnight for the best results!!
See original recipe: http://www.weareneverfull.com...
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Serving Size: 1 Recipe (0g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2 | ||
Calories from Fat: 2 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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