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Pernil Recipe

Great recipe. Try to change the white wine for some cachaça (brazilian tipical liquor) or tequila. It will boost the flavor by 1000

Chef in Brazil at 10:04PM on 02/11/07

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Recent Comments | Response to Comments

From Talk

Pernil Recipe

Great recipe. Try to change the white wine for some cachaça (brazilian tipical liquor) or tequila. It will boost the flavor by 1000

Chef in Brazil at 10:04PM on 02/11/07

From Talk

Pernil Recipe

Follow up on that Wild Boar Pernil. It came out great - really tender and yummy. I pretty much let it cook all day on low heat - covered. Thanks for the input.

LeeBee at 10:59AM on 01/30/08

From Talk

Pernil Recipe

Thanks, will do that! I wondered if covering would help - since most Pernil recipes call for uncovered but Boar is ...well, tough would be an understatement, wouldn't it. I'll let you know how it turns out.

LeeBee at 11:48AM on 01/20/08

From Talk

Pernil Recipe

My 2 cents' worth on the wild boar: I'd leave it in the marinade longer, and cook it long and slow, mostly with a cover on it - a braise, really. I've marinated venison 5 days, and it was worth it.

lemons at 11:03AM on 01/19/08

From Talk

Pernil Recipe

Nelson, I came across your recipe for Pernil which you posted last year and am in the process of making one right now. The difference is I am using a Wild Boar Shoulder, that was given to me by a hunter friend. Since you seem very knowledgeable about it - I was wondering if you think I need to add some fat - a lot of wild game recipes call for bacon - or if you think that the slow cooking will tenderize the meat enough with what little fat is there.
Thanks, LeeBee

LeeBee at 10:08AM on 01/19/08

From Talk

Pernil Recipe

My husband makes something like this but he does it on a grill at a fairly low temperature for about 6 hours. Also, you can boil the marinade and reduce it to make a sauce. So delicious.

ceres at 12:55PM on 05/18/07

From Talk

Pernil Recipe

The fresh OJ appears to be a substitute for actual sour oranges (naranja agria), which you should be able to get at a Hispanic grocery store, particularly in NYC. They look beat up and mottled and have a more dried out and hard skin.

The sour orange really helps, it you want it to be a true mojo. What you have above is closer to an Adobo Mojado

http://www.daisycooks.com/pages/recipes_detail.cfm?ID=3

Also I would toss the white wine vinegar in favor of cider vinegar and / or some lime juice, you need the higher acidity.

Also if you really want to make it latino, it also needs recaito in the marinade.

http://www.daisycooks.com/pages/recipes_detail.cfm?ID=5


jperlow at 12:34PM on 05/18/07

From Talk

Pernil Recipe

Ah I love pernil with a big bowl of arroz con gandules y tostones. It was always the thursday special at this little HIspanic restaurant I worked at. For some reason, I always happened to be working on thursdays. haha

Joseph Bayot at 10:40AM on 04/30/07

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