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My latin style pernil.
My latin style pernil.

Before you jump to My latin style pernil. recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone’s active participation. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not really that tough. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to my latin style pernil. recipe. To make my latin style pernil. you only need 12 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make My latin style pernil.:
  1. You need wet n dry rub
  2. Get 1 tbsp ground black pepper
  3. Take 2 tbsp dominican oregano
  4. Provide 1 tbsp salt or to taste
  5. Prepare 2 envelope goya azafran for color
  6. Provide 1 bullion chicken flavored
  7. Get 3 1/2 tbsp garlic powder unsalted
  8. Get 6 large garlic cloves minced
  9. You need 5 slice seeded lemons
  10. Use 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
Instructions 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.

This is why we hold onto this recipe for gatherings or holidays. Slow and low is the name of the game. Making the Puerto Rican pernil requires quite a lot of patience and some knife skills. Pernil is one of Puerto Rico's most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic. Coveted in the Latin community, this slow roasted pork shoulder recipe, known as pernil is tender and juicy, infused with garlic and citrus juices.

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