*Use 1 tsp of salt per 1lb of meat* (If your pernil is 7lbs use 7 tsp of salt) 2 tsp cumin 2 tsp oregano 1 tsp of black pepper 12 garlic cloves 3 TBSP of White vinegar 3 TBSP of Olive oil Adobo just enough to rub on skin only.
That’s beautiful. Isn’t Puerto Rican food sooooooo good . But most of my black friends don’t eat pork until they smell this there like oooohhh I wanna try some
@@yeyo9404 Ha Ha. I have a friend who was offered this in PR and said she didn't eat pork. He PR friend said "It's OK, it's Pernil, not pork". She ate it it, Reminded me of My Big Fat Greek wedding where the in laws were offered meat and said they didn't eat meat. So the Greek lady told her "it's OK, it's not meat, it's lamb", lol.
I followed your recipe. I can't believe how a cooking bag could make such a difference.. You are a genius!!. I pulled the bag off of the skin portion for last 45 min of cooking time and increased the temperature to 375 degrees to create the most awsome chicharron. I let it sit for over an hour on my table before I started to cut the meat which I didn't even need a knife, that's how tender this pernil came out... Thanks for this recipe!!!!
I made a 9 1/2lb pernil on Thanksgiving & it came out beautiful exactly as yours did. My cuerito was so crunchy & perfect. For people asking DO NOT cut slits in the bag & make sure to coat the inside of the bag with a tablespoon of flour that prevents the bag from bursting. Thank you Sweets and Beyond dinner was delicious!!!!!
Pero donde te fuistes!? I'm constantly inspired by your soothing demeanor as you make truly delicious and classic Puerto Rican dishes. I miss seeing new content from you and hope that you find your way back to us. Thank you for helping a new generation of latinos and flavor seekers learn about our culinary heritage!
I made this tonight (just got done eating it!) and oh my goodness girl!! I can't even tell you the number of recipes I've tried to make the pernil of my Puerto Rican husband's childhood. This is the first recipe that has made him take a moment of silence during dinner! The only thing I didn't do was put the whole cloves of garlic in the inserts during the marination process (and I felt that wasn't really missed). Also, I didn't have those oven bag things, so I baked it covered in foil at 325° for 4 hours then 20 minutes at 450°. I didn't get a good crispy layer, but it was gorgeously golden. Thank you so much for making my 10 year search finally end!
I wanted to challenge myself and make pernil for my husband's Christmas eve dinner last year. Boy what I got myself into! I've now been requested to cook it yet again this year! This will be my 4th time cooking it and I follow this recipe because it's simple and I get rave reviews! I'm Mexican and German so it's a true privilege to be asked by my Puerto Rican in laws to cook this main dish.
Im not Spanish but I love the food , made my 4LB in 350 oven covered for 2.5 hours than 1hour uncovered , came out better than the restaurant. Thank you so much.
+nic190 next time cook 350 just one hours covered then lower to like 250, the last hour uncover at the same temperture. for crisp skin if you have a top broiler it work perfect in minutes.
Excellente!! Found your UA-cam page while looking for different styles of cooking pernil. I really like yours very much. I have been cooking professionally for almost 30 years and have to say that your, receta esta por la maceta. Easy to prepare ( i'm from the, less is more school), straightforward, and delicious. You have taken our Boricua traditional pernil, applied a few changes and brought it up to the 21st century without taking away any of the gusto sabroso that is our Pernil Asado. There are hundreds of ways to go about cooking a pernil, your method is highly recommended, as it lends itself beautifully to a small group or for roasting many pernils at once in a professional kitchen. Your technique for pernil should be part of the curriculum in cooking schools. Well done, Chef.
Sweets and Beyond I like how you make your peril what stuff do you put in it I love washing your show place write me back i can't want for your new video that look so good
I used your recipe and made this for my boyfriend and it was delicious!!!! We tore that pork up. I also used your recipe for arroz con gandules and everything came out great. You are the woman
I love and appreciate that you always say and show the name of every ingredient and measurement in all your videos that helps out ALOT!!! I am addicted to your channel !!! thank you for this channel!
This recipe was excellent. The salt/ garlic ratio is perfect! My pernil was a hit. I didn't use the cooking bag, but I covered the roasted pan in foil tightly and roasted it for 5 hours.. It was a 9lb piece, and then removed the foil to crisp the cuerito. FABULOUS!!! Thanks!!
my grandmother would make this all the time for me,I've been doing it for the past couple years to carry on the tradition. Now I have to learn how to make pasteles, she would overnight them to me from NY to VA every year...this brings back so many memories!
I'm dominican and your recipe is da BOMB!!! out of all that I have seen I think yours is the best. First time I make pernil, and the sazon smells delicous. Thank You
Made the pernil your way, with the turkey bag, seasonings and seperated the skin. Seasoned Friday around 8:00 pm . 8lb, started cooking at 11:00 am Sunday for 3 1/2 hours. Came out beautiful and delicious.
This is wonderful I'm doing my fourth one since I first watched your video. You taught me how to do my first one well just watching you. Now I can have what we call in the Virgin Islands "Roast Pork" and I cook this for my family and friends stateside since we can't get it from a restaurant in the DMV. Everybody thinks I'm the man when I bust this out and serve it. Thanks much 🙏🏾
I made pernil for the very first time using the instructions on this video. IT WAS SOOOOOOO DELICIOUS!!!! BIG THANK YOU! I’m not going to bother watching the other pernil videos on UA-cam. I’m sticking with this recipe!
Made a 9lb pernil last night using your seasonings, and although I was not able to marinate it...I have to tell you...it was so delicious!!!! So much flavor and yet you still get the good natural taste of the pork. I will be using your recipe again...my skin came out crunchy too
I love this recipe! I make a large pernil and freeze a portion to make in other recipes like chinese noodles, fried rice, and burritos. The ingredients are so simple that the pernil works well in many different recipes. Thank you so much for sharing this delicious recipe! I appreciate it!
I've been making your recipe for the past 6 years! My family loves it so much you have become a part of our traditional Thanksgiving menu. Thank you for sharing ❤
I have been in the community for 20+yrs and you are the first woman to teach me and let me tell you..EVERYONE is surprised💚💜💙 I tell them to thank Ida😍 muchas gracias MI amor💋💋
Thank you for this video!!!! I followed your recipe and everyone loved my pernil. It was my first time cooking Pernil and my first Thanksgiving feast at my home.
Still one of my favorite videos of yours! I'm making this for my son's birthday along with arroz con gandules this Cinco de Mayo! We're not even Puerto Rican but we sure love this recipe!
Puerto Rican cuisine is perhaps the single most underrated cuisine in America, perhaps even the world. There are so many great, and flavorful Puerto Rican dishes, that get almost no acclaim or even any real Puerto Rican cookbooks of note. I hope this changes in the years to come, otherwise many foodies who do not have access to authentic Puerto Rican cuisine will be left out.
Omgoodness this was the best recipe everyone loved it. It was the first time I ever made it I followed each and every step the skin came out super crunchy and so much flavor in the meat it was amazing I highly recommend this to everybody definitely one that I will keep in the books for a very long time thank you for sharing with us.
This is an excellent recipe and will be a huge hit at your next holiday supper. One word of advice I'd give for overthinkers like me: do not use an injector to get the marinade in the holes. I thought I found an awesome hack, but it made my shoulder WAY too salty. The amount you get in with your fingers is plenty. Thanks again for a wonderful video Ida!
Lol! I was just thinking about injecting the marinade. I guess I'm an over thinker too. Lol! Thanks for the warning! I guess if ain't broken don't fix it. I've made several of these and they are so good!
Latina women take a lot of pride in their cooking skills and love to watch folks enjoy their cooking. Always thank the cook, it makes them very happy and appreciative. Enjoy! 😊♥️
Hi Ida, I'm an ex-basketball player from the BAYAMON VAQUEROS who played in the 1980's and 90's and I am a BIG FAN of you. I enjoy very much your recipes and the way you prepare every PUERTORICAN DISH. I'm in Houston, Texas and although I'm a bit away from mI patria, checking your videos bring back great memories of the great ATRACONES that we used do when I was young. Your passion for cooking and the explanations as of how to prepare everything is A PLUS. Thanks so much for sharing these recipes with us and keep bringing more happiness to so many Puertoricans that are away like me. Saludos Orlando "Pipo" Marrero
Every time I follow one of your recipes, it’s always on point! I was little skeptical when you said you do not use sazon or sofrito but I still followed your exact recipe…. and it is DELICIOUS!! Chef Hats off to you my friend!
I've made Pernil almost all of my life but never thought about separating the skin from the meat. I always clean off what I can of the fat. Today was the first day I ever separated the skin from the meat. It's great!!!! Thanks so much. I wish I thought of this years ago. Thank you so much.
When I was a teenager growing up in the Boogie Down Bronx , I worked for Appletree Restaurant Managed by Jose Cintron and we started making Pernil as an extra delicatessen along with Puerto Rican Arroz Con Gandules and sometimes Alcapurrias. Then if anything was left over from the Pernil, Arroz Con Gandules or the Alcapurrias after Closing me and my Co-workers would end up beating the living crap out of each other over who would get the last piece of Pernil, sometimes I would end up with a Black eye or two and sometimes Nelson would would end up either walking with a busted up knee to stop him from running over to my counter and grabbing that last piece of Pernil....believe me it was well well worth the pain.....and I don't regret it.
Hi, I'm Puerto Rican but unfortunately I'm not able to digest pernil without being sick.....but for a family reunion I followed your recipe and my pernil was a hit. Now I'm the go to person to make pernil. Thank you
I have a pork roast, and I was searching for recipe when I came upon your video. Your recipe looks delicious and seems easy enough. Thank you. By the way, the flour in the cooking bag prevents the bag from bursting during cooking.
I use the same recipe and love....I don't like sofrito or sazon in my pernil...i don't use sazon it has msg....i go the natural road ad well....I have never used the bag but will try...blessings...you are so sweet
Thank you so much, I watched this AND the arroz con habichuelas videos. My mother in law won't teach me how to cook Puerto Rican food. This has helped me so much!
I made this for this past thanksgiving and let me tell you it was AMAZING!!! I hate to say this, but it was better than my mom’s 🤫 anyone reading the comments, make this recipe, you will not be disappointed! I didn’t have the oven bag but baked for 4hrs @350 and 30min @420, didn’t get the super crunchy skin but we actually like it with a bit chewy so it was absolutely beyond perfection! Thanks Ida, you’re a damn wizard in the kitchen
I did this but I made a mix of white wine and orange juice and added it to the bag right before putting in the oven. The resulting liquid/broth after baking was used for gravy and it was fenomenal. I also added 1/4 purple onion to the marinate and stuck garlic cloves into the holes made to the shoulder. Needless to say this recipe was bomb. I made pernil and racks of lamb and everybody preferred the pernil over the lamb. Will be doing this next year. Thank you for the amazing recipe.
Hola, I just saw your pernil tutorial, I made my pernil, but I use oregano, salt, garlic, olive oil, and lemon or lime, but I have never made it in the backing bag what an awesome idea 💡!!!! It sure helps with the cleaning up. I will be trying your recipe. Thanks for sharing
thank you so much for your vids . as a single man in washington state . i'm not able to get all the ingredients but it's a blessing to make a home cooked meal. god bless you . dios te bendiga siempre .
Omg. I’ve Made pernil before but I thought, let me try it this way... guys!!!!!! This is it!!!! This was the best recipe... the crunchinessss!!!!!!!! Love you so much... came out perfect!!!! Thank you for sharing
I made this today following your directions and it came out wonderful. The cuero didn't get as hard as yours but the meat was tender, flavorful, and delicious. Thank you so much!
THANK YOU! Its Christmas Eve and I've made Pernil, Arroz con Gandules and Flancocho, all of your recipes and my house smells amazing. I wasnt able to have my Grandmother write down her recipes for these dishes before her dementia became worse, so I thought all my favorite dishes were lost in her memory. But thanks to you I am able to make my own Puerto Rican dishes for myself, my husband (who's from P.R) and our children! Thank you again!!!
My mom usually makes this for our holidays. This time I made it instead and I combined your recipe and hers and it came out even better!! My familia loves this so much! Thank you now I’m the designated cook for it! Lol
IDA!!!! I made this pernil over the weekend (12/14/2018) and it came out soooo great. My family said it tasted like restaurant quality. I usually use sofrito and sazon, but this time i didn't and what a difference!!!!!! Thank you for your videos.
Wonderful video, looks great! Thanks so much for sharing. It's my first time making pernil...was always scared to but you made it easy. It is currently in the fridge! Thanks again :)
They need you on The FoodNetwork Channel You my Dear ARE THE REAL DEAL! I have watched 2 videos so far and Hands down you take the cake! Keep doing what you are doing I appreciate the videos. It's nice to cook other things instead of southern food thank you very much oh and I subscribed
Girl im from the bronx and i have been looking for a recipe for pernil with crispy skin and after endless failed attempts i think i love you thank you sooooo much
*Living in Colombia I just explained to my pissed off wife the Puerto Rican way of seasoning the shoulder, more is never to much, God Bless & Merry Christmas Happy New Year to all!* *Humacao Puerto Rico* *Ida please try and cut a pocket between the skin and the flesh leaving the skin in part over the whole cut and using ones hands to massage all points with the adobe you'll find that not only the meat is seasoned but the chicharrón as well is cooked perfect!*
Sweets and Beyond *Whenever I'm ready to prepare my pernil I always roam the net for new ways of cooking on the 24th I'm smoking my 18 pound baby, every one has there way of cooking, my best Merry Christmas!*
Drooling over here! Thinking of doing this for Thanksgiving instead of turkey. My hubby is Puerto Rican, always trying to get new recipes to keep traditions.
This pernil was amazing!!!! I made it today for fathers day and the guys really enjoyed it! Thanks for the recipe, your family must love dinner time at your place!!! (:
We are from PR but live in Oregon. Never cooked a pernil before cause my mom was the one who made it. So since she's out of state and having friends from another country visiting us my husband asked me to do pernil. I was looking on how to make pernil and came upon Sweets and Beyond. I liked how you explain your recipes. I marinated the pernil on Friday and cooked it on Saturday. It was a hit!! Muy sabroso!! Thank You! :)
Absolutely a wonderful chef my dear. I watch your UA-cam videos of cooking and everyone in my family is enjoying great food because of you. Thank you for sharing.
Dama usted ha sido una bendicion para mi familia. Soy Puertorriqueño mi esposa Salvadoreña ... y ha sido dificil no saber cocinar nuestras comidas tipicas en mi casa... cuando por primera vez vi su video de como hacer pernil ... lo hice tan asustado ya que fue el primer plato boricua que mi esposa probo de mis manos. Y dejeme decirle que fue exquisito ... su forma de explicarlo todo!!!! Ahora vi el video de como hacer las habichuelas pero esta vez bien seguro de mi mismo. Eres un angel Dios te bendigaaaa!!!!
I've been using few of your recipes ever since I found this channel. I did the shrimp/rice soup and chicken marinade and so far I been impress. They taste fabulous. Even my mom loves it. This pork shoulder I understand everyone does it different my mom puts more seasoning on it since that what my grandmother that lives in Puerto Rico taught her. But I like how simple yours is and I was thinking of trying it your way. What I like its not to much seasoning but very simple. I'm going to try it out. Thanks for sharing your recipes 😊
Hi Ida, Can you write down the ingredients and quantity for me because I had a hard time hearing how much you put in and what you put in. I'm not spanish but I cook a lot and love me some pernil. ¡Yo soy Moreno!
I can’t wait to make this! My SIL made this for the holidays and I asked her for the recipe. She sent me the link to this video and it’s great! I will be able to follow it! Thank you for sharing your recipe!
I love this recipe ,, I watched this video 4 times went and brought a pernil I'm so excited . Your recipe is the best I've seen on UA-cam. Reminds me of how my grandmother did it
I used your marinade/prep instructions and baked mine under tinfoil instead of the bag. Also made your InstantPot arroz con gandules. Everything came out delicious! And, it got a big, smiling approval from my boyfriend, who was born in PR. He took one bite and said, "It's pernil! You did it! Great job! It's really good!" 💜 Muchissimas gracias, Ida! I will be making these recipes for future holidays and special ocassions.
Omg yes I am salivating!!!! Reminds and looks just like grandma used to make. Gosh, I wish she taught how to cook our heritage. Thank you for the recipe and I am going to make this, this weekend. Thank you Ida
As much as the pork is probably delicious, I can't mess with no plastic being heated at temperatures of 350 or 400 degrees on top of my pork without worrying of how many petroleums and chemicals plastic is made out of and this will be absorbed by the food. The long term effects of the ingestion of plastic chemicals is something I'd rather not risk. I know these bags say they're oven proof and BPA free but I like to avoid plastic in my kitchen as much possible. Ceramic , glass, iron, stainless steel are the best things to cook with, just like olden times, after the plastic revolution in the 70s 80s all types of damage has been inflicted on our environment and health. Don't get me wrong, I have nothing against a good ole microwave sometimes, it's a great tool, but plastic is the enemy, this is just my humble opinion.
cami camilo but then you aren't as paranoid as to what they put in your PORK that you've purchased and have eaten....or ANY OF Your food for that matter. My point is that these days, NOTHING you buy and use is guaranteed to be safe... no matter how organic or "free of this substance or the other" they claim it to be.
MELANIN GODDESS good point, what you're saying is true , one day they say one thing is good,the next, it's bad. We don't know about all that our food might go through or might be added to it before we eat it. However, I think that precautions against heating up plastic with food should be taken, it's been researched for years from many reputable science labs with results that show that it's ultimately harmful. I try to buy meats from local farmers and get organic milk. I know it's more money for organic and even that gets sprayed with organic pesticides that can be harmful. I try to only chose organic food of which I will eat the outside like certain fruits and vegetables (tomatoes, apples, pears , as opposed to bananas or sweet potatoes, which has skin that gets discarded so I feel it's fine to eat) Also I know sometimes it's not as accessible to get good quality products for city dwellers. In conclusion, I think we should not be too fussy with what we eat because we're gonna die of something. I do like to eat my food and prepare it as close to a caveman as possible. It's just a few tweaks in the way things are usually done, but i think it makes me feel a lot better in the long run and it's surprisingly not that expensive. I also try to avoid plastic in kitchen overall, although sometimes it's just more convenient. It's less wasteful to reuse porcelain, glass or metal and will cost less in the end.
I’ve made this recipe several times and it’s always been delicious but I finally used the oven bag and it was a GAME CHANGER!!! OML now I can say I make a killer pernil😍 thanks for this easy to follow true boricua recipe!!💕 💕
Thanks for the nice recipe. I love the way you explain everything giving step by step instructions in a calm and clear manner. I also like that you use nice basic english. Makes it so much easier to follow. By the way the use of the bag is great. I've done turkey in a bag and it came out nice and brown. Thanks again for sharing your great recipes. Watching you, there is no reason not to learn to cook!
I used the same directions; however, I didn't have the oven bag I just used aluminum to cover it. I cooked for 4 1/2 hours and uncovered almost an hour for the skin. The Pernil was delicious. I have mastered Lechon. Thank you so much, for the instructions. I scored major brownie points with my wife.
Your cooking and your new york "nuyorican" accent bring back memories of growing up in brooklyn. Great tutorials, well done and thorough. Thanks for helping me make the food that I enjoyed and still do.
I cant wait to follow this recipe. Because of you, everyone loves my picadillo which I am very proud to say it is the best i've tasted ever! So thank you for sharing your recipes with the rest of us, I'm grateful for your love of cooking and your culture. Thank you for sharing this!!
*Use 1 tsp of salt per 1lb of meat*
(If your pernil is 7lbs use 7 tsp of salt)
2 tsp cumin
2 tsp oregano
1 tsp of black pepper
12 garlic cloves
3 TBSP of White vinegar
3 TBSP of Olive oil
Adobo just enough to rub on skin only.
Did you cut slits in the cooking bag ?
@@steffilbrak no
Shaniqua White I was just wondering that while I’m cooking mine. Thank u
When she put everything together she said 1 teaspoon of cumin?
Someone please tell Ida I’m looking for more recipes
You taught me how to make this for my husband and his familia. I am Black my husband is a true Boriqua. They loved my lechon!!!!
You go girl!!
That’s beautiful. Isn’t Puerto Rican food sooooooo good . But most of my black friends don’t eat pork until they smell this there like oooohhh I wanna try some
I'm in Florida and love how diverse our food is here. Puerto Rican, Jamaican, Haitian, Cuban, Italian... I love it all! 😋🤤😍
Yes you can’t say boricua without pernil lol 😂
@@yeyo9404 Ha Ha. I have a friend who was offered this in PR and said she didn't eat pork. He PR friend said "It's OK, it's Pernil, not pork". She ate it it, Reminded me of My Big Fat Greek wedding where the in laws were offered meat and said they didn't eat meat. So the Greek lady told her "it's OK, it's not meat, it's lamb", lol.
I followed your recipe. I can't believe how a cooking bag could make such a difference.. You are a genius!!. I pulled the bag off of the skin portion for last 45 min of cooking time and increased the temperature to 375 degrees to create the most awsome chicharron. I let it sit for over an hour on my table before I started to cut the meat which I didn't even need a knife, that's how tender this pernil came out... Thanks for this recipe!!!!
I did it the same way you did and it was literally the best pernil I ever had !
how big was your pernil and how long did you do the cooking in the bag?
I'm going to try it on Saturday!
I'm so proud of being Puerto Rican :-)
I is an adopted Puerto Rican 🤙🏻🌺
I made a 9 1/2lb pernil on Thanksgiving & it came out beautiful exactly as yours did. My cuerito was so crunchy & perfect. For people asking DO NOT cut slits in the bag & make sure to coat the inside of the bag with a tablespoon of flour that prevents the bag from bursting. Thank you Sweets and Beyond dinner was delicious!!!!!
Pero donde te fuistes!? I'm constantly inspired by your soothing demeanor as you make truly delicious and classic Puerto Rican dishes. I miss seeing new content from you and hope that you find your way back to us. Thank you for helping a new generation of latinos and flavor seekers learn about our culinary heritage!
I made this tonight (just got done eating it!) and oh my goodness girl!! I can't even tell you the number of recipes I've tried to make the pernil of my Puerto Rican husband's childhood. This is the first recipe that has made him take a moment of silence during dinner! The only thing I didn't do was put the whole cloves of garlic in the inserts during the marination process (and I felt that wasn't really missed). Also, I didn't have those oven bag things, so I baked it covered in foil at 325° for 4 hours then 20 minutes at 450°. I didn't get a good crispy layer, but it was gorgeously golden. Thank you so much for making my 10 year search finally end!
Try broiling it the last 20 minutes
Cook it for an hour on 350° foiled, than unfoil it put the temp up to 400° and cook for 4 hours. It should crisp up.
Foiled? Missing the garlic?
No thanks
Missing the cuero foiled no garlic 😂you missed it all
I wanted to challenge myself and make pernil for my husband's Christmas eve dinner last year. Boy what I got myself into! I've now been requested to cook it yet again this year! This will be my 4th time cooking it and I follow this recipe because it's simple and I get rave reviews! I'm Mexican and German so it's a true privilege to be asked by my Puerto Rican in laws to cook this main dish.
Unlike most online recipe videos, this one is made very well. Detailed instructions delivered with style.
Im not Spanish but I love the food , made my 4LB in 350 oven covered for 2.5 hours than 1hour uncovered , came out better than the restaurant. Thank you so much.
+nic190 next time cook 350 just one hours covered then lower to like 250, the last hour uncover at the same temperture. for crisp skin if you have a top broiler it work perfect in minutes.
nic190 then
spanish from spain?
@@At0daZ man you beat me to it...I was going to ask the same question 😂
@@thegrinch0614 lol
Excellente!! Found your UA-cam page while looking for different styles of cooking pernil. I really like yours very much. I have been cooking professionally for almost 30 years and have to say that your, receta esta por la maceta. Easy to prepare ( i'm from the, less is more school), straightforward, and delicious. You have taken our Boricua traditional pernil, applied a few changes and brought it up to the 21st century without taking away any of the gusto sabroso that is our Pernil Asado. There are hundreds of ways to go about cooking a pernil, your method is highly recommended, as it lends itself beautifully to a small group or for roasting many pernils at once in a professional kitchen. Your technique for pernil should be part of the curriculum in cooking schools. Well done, Chef.
antoniocanuco Awww you're too sweet! Thank you for the kind words! I wish I were a chef. I just like to cook :-)
Sweets and Beyond I like how you make your peril what stuff do you put in it I love washing your show place write me back i can't want for your new video that look so good
I used your recipe and made this for my boyfriend and it was delicious!!!! We tore that pork up. I also used your recipe for arroz con gandules and everything came out great. You are the woman
I love and appreciate that you always say and show the name of every ingredient and measurement in all your videos that helps out ALOT!!! I am addicted to your channel !!! thank you for this channel!
This recipe was excellent. The salt/ garlic ratio is perfect! My pernil was a hit. I didn't use the cooking bag, but I covered the roasted pan in foil tightly and roasted it for 5 hours.. It was a 9lb piece, and then removed the foil to crisp the cuerito. FABULOUS!!! Thanks!!
my grandmother would make this all the time for me,I've been doing it for the past couple years to carry on the tradition. Now I have to learn how to make pasteles, she would overnight them to me from NY to VA every year...this brings back so many memories!
I'm dominican and your recipe is da BOMB!!! out of all that I have seen I think yours is the best. First time I make pernil, and the sazon smells delicous. Thank You
Made the pernil your way, with the turkey bag, seasonings and seperated the skin. Seasoned Friday around 8:00 pm . 8lb, started cooking at 11:00 am Sunday for 3 1/2 hours. Came out beautiful and delicious.
Awesome!
Do you pre heat the oven, what temp does the oven need to cook the pernil, and how long would it take for a 10.5 lb pernil to cook in the bag???
pics
What temperature?
This is wonderful I'm doing my fourth one since I first watched your video. You taught me how to do my first one well just watching you. Now I can have what we call in the Virgin Islands "Roast Pork" and I cook this for my family and friends stateside since we can't get it from a restaurant in the DMV. Everybody thinks I'm the man when I bust this out and serve it. Thanks much 🙏🏾
lb lewis 😂😂😂
Restaurant in dc “dos hermanos” has pernil/roast pork 😊
I made pernil for the very first time using the instructions on this video. IT WAS SOOOOOOO DELICIOUS!!!! BIG THANK YOU! I’m not going to bother watching the other pernil videos on UA-cam. I’m sticking with this recipe!
Made a 9lb pernil last night using your seasonings, and although I was not able to marinate it...I have to tell you...it was so delicious!!!! So much flavor and yet you still get the good natural taste of the pork. I will be using your recipe again...my skin came out crunchy too
How long did you cook it for ?
Thank you so much for showing me the trick to make a crispy cuerito. Puerto Rican pernil is my favorite.
I love this recipe! I make a large pernil and freeze a portion to make in other recipes like chinese noodles, fried rice, and burritos. The ingredients are so simple that the pernil works well in many different recipes. Thank you so much for sharing this delicious recipe! I appreciate it!
I've been making your recipe for the past 6 years! My family loves it so much you have become a part of our traditional Thanksgiving menu. Thank you for sharing ❤
I have been in the community for 20+yrs and you are the first woman to teach me and let me tell you..EVERYONE is surprised💚💜💙 I tell them to thank Ida😍 muchas gracias MI amor💋💋
Thank you for this video!!!! I followed your recipe and everyone loved my pernil. It was my first time cooking Pernil and my first Thanksgiving feast at my home.
Still one of my favorite videos of yours! I'm making this for my son's birthday along with arroz con gandules this Cinco de Mayo! We're not even Puerto Rican but we sure love this recipe!
Making this for my birthday tomorrow. This is how my abuelita makes it. Muchas gracias!!!
Puerto Rican cuisine is perhaps the single most underrated cuisine in America, perhaps even the world. There are so many great, and flavorful Puerto Rican dishes, that get almost no acclaim or even any real Puerto Rican cookbooks of note. I hope this changes in the years to come, otherwise many foodies who do not have access to authentic Puerto Rican cuisine will be left out.
Omgoodness this was the best recipe everyone loved it. It was the first time I ever made it I followed each and every step the skin came out super crunchy and so much flavor in the meat it was amazing I highly recommend this to everybody definitely one that I will keep in the books for a very long time thank you for sharing with us.
Girl you should make a cook book I will surely buy it !!,
Carmen Gomez I agree with u 💯!!!!!!!
Yes I would too
Same
This is an excellent recipe and will be a huge hit at your next holiday supper. One word of advice I'd give for overthinkers like me: do not use an injector to get the marinade in the holes. I thought I found an awesome hack, but it made my shoulder WAY too salty. The amount you get in with your fingers is plenty. Thanks again for a wonderful video Ida!
Lol! I was just thinking about injecting the marinade. I guess I'm an over thinker too. Lol! Thanks for the warning! I guess if ain't broken don't fix it. I've made several of these and they are so good!
Latina women take a lot of pride in their cooking skills and love to watch folks enjoy their cooking. Always thank the cook, it makes them very happy and appreciative. Enjoy! 😊♥️
Hi Ida, I'm an ex-basketball player from the BAYAMON VAQUEROS who played in the 1980's and 90's and I am a BIG FAN of you. I enjoy very much your recipes and the way you prepare every PUERTORICAN DISH. I'm in Houston, Texas and although I'm a bit away from mI patria, checking your videos bring back great memories of the great ATRACONES that we used do when I was young. Your passion for cooking and the explanations as of how to prepare everything is A PLUS. Thanks so much for sharing these recipes with us and keep bringing more happiness to so many Puertoricans that are away like me. Saludos Orlando "Pipo" Marrero
I had to go to the hospital after watching this. I slipped and fell on my drool cutting my head, lol.
lol!!!
That is exactly how I make it. Expect I have it @ 250 for 5-6 hours. Comes out really juicy & tender. Love all your videos . Merry Christmas ;)
Every time I follow one of your recipes, it’s always on point! I was little skeptical when you said you do not use sazon or sofrito but I still followed your exact recipe…. and it is DELICIOUS!! Chef Hats off to you my friend!
I've made Pernil almost all of my life but never thought about separating the skin from the meat. I always clean off what I can of the fat. Today was the first day I ever separated the skin from the meat. It's great!!!! Thanks so much. I wish I thought of this years ago. Thank you so much.
When I was a teenager growing up in the Boogie Down Bronx , I worked for Appletree Restaurant Managed by Jose Cintron and we started making Pernil as an extra delicatessen along with Puerto Rican Arroz Con Gandules and sometimes Alcapurrias. Then if anything was left over from the Pernil, Arroz Con Gandules or the Alcapurrias after Closing me and my Co-workers would end up beating the living crap out of each other over who would get the last piece of Pernil, sometimes I would end up with a Black eye or two and sometimes Nelson would would end up either walking with a busted up knee to stop him from running over to my counter and grabbing that last piece of Pernil....believe me it was well well worth the pain.....and I don't regret it.
I cut up a pernil to make pasteles. Yummy
I love this story it gave me nostalgia of growing up in N.Y.C.😞😞
i watched a dozen videos on pernil, yours was the best. Thanks. mine is marinating now for tomorrow.
Eulayses Perry how was it?
Hi, I'm Puerto Rican but unfortunately I'm not able to digest pernil without being sick.....but for a family reunion I followed your recipe and my pernil was a hit. Now I'm the go to person to make pernil.
Thank you
I have a pork roast, and I was searching for recipe when I came upon your video. Your recipe looks delicious and seems easy enough. Thank you. By the way, the flour in the cooking bag prevents the bag from bursting during cooking.
I use the same recipe and love....I don't like sofrito or sazon in my pernil...i don't use sazon it has msg....i go the natural road ad well....I have never used the bag but will try...blessings...you are so sweet
Thank you so much, I watched this AND the arroz con habichuelas videos. My mother in law won't teach me how to cook Puerto Rican food. This has helped me so much!
I made this for this past thanksgiving and let me tell you it was AMAZING!!! I hate to say this, but it was better than my mom’s 🤫 anyone reading the comments, make this recipe, you will not be disappointed! I didn’t have the oven bag but baked for 4hrs @350 and 30min @420, didn’t get the super crunchy skin but we actually like it with a bit chewy so it was absolutely beyond perfection! Thanks Ida, you’re a damn wizard in the kitchen
I did this but I made a mix of white wine and orange juice and added it to the bag right before putting in the oven. The resulting liquid/broth after baking was used for gravy and it was fenomenal.
I also added 1/4 purple onion to the marinate and stuck garlic cloves into the holes made to the shoulder.
Needless to say this recipe was bomb. I made pernil and racks of lamb and everybody preferred the pernil over the lamb.
Will be doing this next year. Thank you for the amazing recipe.
I really need to stop being so afraid of cooking a pernil, you make it look simple Ida!
Olga Diaz Rivera it is simple just throw it together it'll come out tasting good no matter what you do as long as the meat is fresh
I've never cook one, I might try to cook one, one day.
Same!! I've been wanting to so bad and been watching my grandmother and tias all my life but I guess if you never try you'll never learn.
Gracias, soy de Puerto Rico!!!! Gracias por la receta!!! quedo perfecta!! Orgullo puertorriqueno!!!! Que tengas una feliz Navidad!!!
+Elba Morales Igual a ti!
Hola, I just saw your pernil tutorial, I made my pernil, but I use oregano, salt, garlic, olive oil, and lemon or lime, but I have never made it in the backing bag what an awesome idea 💡!!!! It sure helps with the cleaning up. I will be trying your recipe.
Thanks for sharing
thank you so much for your vids . as a single man in washington state . i'm not able to get all the ingredients but it's a blessing to make a home cooked meal. god bless you . dios te bendiga siempre .
Omg. I’ve Made pernil before but I thought, let me try it this way... guys!!!!!! This is it!!!! This was the best recipe... the crunchinessss!!!!!!!! Love you so much... came out perfect!!!! Thank you for sharing
El querito is where all the flavor is. 😊
I made this today following your directions and it came out wonderful. The cuero didn't get as hard as yours but the meat was tender, flavorful, and delicious. Thank you so much!
I come here every year around the holidays. I modify this for my turkey. Everyone loves it, thank you!
Que rico!!!!!!! Gracias por tus recetas..... Mi esposo y yo estábamos viendo el video con las babitas afuera... Jijiji
Dios te bendiga siempre!!!!!!
I am so excited to try this, thanks! I've been searching for the best recipe and yours is by far the best 👍🏾
THANK YOU! Its Christmas Eve and I've made Pernil, Arroz con Gandules and Flancocho, all of your recipes and my house smells amazing. I wasnt able to have my Grandmother write down her recipes for these dishes before her dementia became worse, so I thought all my favorite dishes were lost in her memory. But thanks to you I am able to make my own Puerto Rican dishes for myself, my husband (who's from P.R) and our children! Thank you again!!!
My mom usually makes this for our holidays. This time I made it instead and I combined your recipe and hers and it came out even better!! My familia loves this so much! Thank you now I’m the designated cook for it! Lol
thank you so much I'm making pernil for the first time for my whole family on thanksgiving and thanks to your video i feel confident enough :)
Thanks for this recipe I'm doing my pork like this for my Thanksgiving
Dorothy Rodriguez: My niece is cooking one for Christmas. Buen provecho. 😊😋
IDA!!!! I made this pernil over the weekend (12/14/2018) and it came out soooo great. My family said it tasted like restaurant quality. I usually use sofrito and sazon, but this time i didn't and what a difference!!!!!! Thank you for your videos.
This is now my go to recipe..... I’ve made it twice (no oven bag) and my god!!!! Chefs kiss!!!
Wonderful video, looks great! Thanks so much for sharing. It's my first time making pernil...was always scared to but you made it easy.
It is currently in the fridge! Thanks again :)
They need you on The FoodNetwork Channel You my Dear ARE THE REAL DEAL! I have watched 2 videos so far and Hands down you take the cake! Keep doing what you are doing I appreciate the videos. It's nice to cook other things instead of southern food thank you very much oh and I subscribed
Karen Barr Thank you so much!
Finally the perfect video (simple and easy to follow) on how to make this glorious dish. Been a tradition in my family for generations. A+++
Girl im from the bronx and i have been looking for a recipe for pernil with crispy skin and after endless failed attempts i think i love you thank you sooooo much
Made this last year for Thanksgiving and I am a disaster in the kitchen. It was a big hit. Thanks for the great recipe!
Sherry Martinez your comment won me over I'm officially going to cook this
Girl, that looks scrumptious!!! I want to cook one for Thanksgiving.
Humblekellz me too
i make this all the time! remind me of my grandma who makes it for the holidays. i miss you abuela!
Thank you for this recipe! I failed a few times at making pernil but following your directions it has come out perfect each time I made it!
I absolutely love this video. Im using it again for Thanksgiving.
OSSO BUCO75 was it good
gospeldva yes it was!!! I've actually used this recipe 3 times so far.
*Living in Colombia I just explained to my pissed off wife the Puerto Rican way of seasoning the shoulder, more is never to much, God Bless & Merry Christmas Happy New Year to all!*
*Humacao Puerto Rico*
*Ida please try and cut a pocket between the skin and the flesh leaving the skin in part over the whole cut and using ones hands to massage all points with the adobe you'll find that not only the meat is seasoned but the chicharrón as well is cooked perfect!*
I always separate the skin from the meat.
Sweets and Beyond *Whenever I'm ready to prepare my pernil I always roam the net for new ways of cooking
on the 24th I'm smoking my 18 pound baby, every one has there way of cooking, my best Merry Christmas!*
Colombian food is so bland
Drooling over here! Thinking of doing this for Thanksgiving instead of turkey. My hubby is Puerto Rican, always trying to get new recipes to keep traditions.
I have been using this as my spirit guide for 2 -3 years now! Thank you for being my secret weapon and kitchen angel.
This pernil was amazing!!!! I made it today for fathers day and the guys really enjoyed it! Thanks for the recipe, your family must love dinner time at your place!!! (:
Adaley Saez Thank you! They do :-)
No problem.. Thank you (:
El pernil sebe bien Dios los Bendiga Ati Y atu familia de parte de i.B.
You tube won't let me like the video?
But seriously I love your videos thank you!
I thought I was the only one!! 😫 hope it gets fixed soon!!
same!
You may have to re-sign in
We are from PR but live in Oregon. Never cooked a pernil before cause my mom was the one who made it. So since she's out of state and having friends from another country visiting us my husband asked me to do pernil. I was looking on how to make pernil and came upon Sweets and Beyond. I liked how you explain your recipes. I marinated the pernil on Friday and cooked it on Saturday. It was a hit!! Muy sabroso!! Thank You! :)
Absolutely a wonderful chef my dear. I watch your UA-cam videos of cooking and everyone in my family is enjoying great food because of you. Thank you for sharing.
I've been waiting for you to make this... Looks delish... I'm really surprised that the skin gets that crispy in a roasting bag.
ida.. you are my new mom!! i love you
Dama usted ha sido una bendicion para mi familia. Soy Puertorriqueño mi esposa Salvadoreña ... y ha sido dificil no saber cocinar nuestras comidas tipicas en mi casa... cuando por primera vez vi su video de como hacer pernil ... lo hice tan asustado ya que fue el primer plato boricua que mi esposa probo de mis manos. Y dejeme decirle que fue exquisito ... su forma de explicarlo todo!!!! Ahora vi el video de como hacer las habichuelas pero esta vez bien seguro de mi mismo. Eres un angel Dios te bendigaaaa!!!!
I've been using few of your recipes ever since I found this channel. I did the shrimp/rice soup and chicken marinade and so far I been impress. They taste fabulous. Even my mom loves it. This pork shoulder I understand everyone does it different my mom puts more seasoning on it since that what my grandmother that lives in Puerto Rico taught her. But I like how simple yours is and I was thinking of trying it your way. What I like its not to much seasoning but very simple. I'm going to try it out. Thanks for sharing your recipes 😊
love your style!!! ummm looks very good👍👍👍👍boricua
Hi Ida,
Can you write down the ingredients and quantity for me because I had a hard time hearing how much you put in and what you put in. I'm not spanish but I cook a lot and love me some pernil. ¡Yo soy Moreno!
The best part of the Pernil is the CUERITO! I love it! Thank you for sharing.
It’s 2023 and I still come back to this video for reference… 8 year later! Love it! 🤩
and with the pernil leftover...sandwich de pernil con una maltita india!!!
As long is not La india Maria, lol ese pernil baja por que baja.
do you take the skin out of tha bag at any point or is it supposed to crusp in the bag ?
Samantha Acevedo I'm too wondering about that... Did she answered this same question to anyone else?
Jamie Cintron she says it crisps while in the bag. You can also open the bag for the final 5-10 minutes of cooking to aid in the crisp process.
I just took mine out and it wasn't crispy so I put it back in the oven after opening the bag.
I can’t wait to make this! My SIL made this for the holidays and I asked her for the recipe. She sent me the link to this video and it’s great! I will be able to follow it! Thank you for sharing your recipe!
I love this recipe ,, I watched this video 4 times went and brought a pernil I'm so excited . Your recipe is the best I've seen on UA-cam. Reminds me of how my grandmother did it
Thank you!
I have a pork chop recipe already. It's garden pork chops.
Sweets and Beyond hey I'm making Pernil right now does the skin gets crispy in the oven bag? Answer asap please n thanx
It does for me. If you want, open the bag and cook it opened for about 5-10 minutes.
a lot like half of the pernil was cover in liquid, I will try again another time I won't give up, did you washed your pork? cause I washed mine
Maybe that was the issue. I only rinse mine and pat it dry before seasoning it.
sweet and beyond I made it for the first time came out great 😊
girl lets get married
michael max I'll ask my hubby if it's ok lol
@@sweetsandbeyond It's been a year, what did he say? Lol!!!
@@ninam.6781 Hahaa I'll ask my husband if 21 years first lol
I used your marinade/prep instructions and baked mine under tinfoil instead of the bag. Also made your InstantPot arroz con gandules. Everything came out delicious! And, it got a big, smiling approval from my boyfriend, who was born in PR. He took one bite and said, "It's pernil! You did it! Great job! It's really good!" 💜 Muchissimas gracias, Ida! I will be making these recipes for future holidays and special ocassions.
That's awesome!!!
Omg yes I am salivating!!!! Reminds and looks just like grandma used to make. Gosh, I wish she taught how to cook our heritage. Thank you for the recipe and I am going to make this, this weekend. Thank you Ida
Mega Like 👍
As much as the pork is probably delicious, I can't mess with no plastic being heated at temperatures of 350 or 400 degrees on top of my pork without worrying of how many petroleums and chemicals plastic is made out of and this will be absorbed by the food. The long term effects of the ingestion of plastic chemicals is something I'd rather not risk. I know these bags say they're oven proof and BPA free but I like to avoid plastic in my kitchen as much possible. Ceramic , glass, iron, stainless steel are the best things to cook with, just like olden times, after the plastic revolution in the 70s 80s all types of damage has been inflicted on our environment and health. Don't get me wrong, I have nothing against a good ole microwave sometimes, it's a great tool, but plastic is the enemy, this is just my humble opinion.
cami camilo but then you aren't as paranoid as to what they put in your PORK that you've purchased and have eaten....or ANY OF Your food for that matter. My point is that these days, NOTHING you buy and use is guaranteed to be safe... no matter how organic or "free of this substance or the other" they claim it to be.
MELANIN GODDESS good point, what you're saying is true , one day they say one thing is good,the next, it's bad. We don't know about all that our food might go through or might be added to it before we eat it. However, I think that precautions against heating up plastic with food should be taken, it's been researched for years from many reputable science labs with results that show that it's ultimately harmful. I try to buy meats from local farmers and get organic milk. I know it's more money for organic and even that gets sprayed with organic pesticides that can be harmful. I try to only chose organic food of which I will eat the outside like certain fruits and vegetables (tomatoes, apples, pears , as opposed to bananas or sweet potatoes, which has skin that gets discarded so I feel it's fine to eat) Also I know sometimes it's not as accessible to get good quality products for city dwellers.
In conclusion, I think we should not be too fussy with what we eat because we're gonna die of something. I do like to eat my food and prepare it as close to a caveman as possible. It's just a few tweaks in the way things are usually done, but i think it makes me feel a lot better in the long run and it's surprisingly not that expensive.
I also try to avoid plastic in kitchen overall, although sometimes it's just more convenient. It's less wasteful to reuse porcelain, glass or metal and will cost less in the end.
Nah ImOnlyserious sound about white to me.
@CL Nylon is a polymer , a plastic.
I hate plastic bags, I am slowcooking mine.
I’ve made this recipe several times and it’s always been delicious but I finally used the oven bag and it was a GAME CHANGER!!! OML now I can say I make a killer pernil😍 thanks for this easy to follow true boricua recipe!!💕 💕
Do you need to prick a hole in the bag before cooking.
@@toastytoast5 No just make SURE to add the tablespoon of flour like she did in the video. Prevents the bag from bursting.
Thanks for the nice recipe. I love the way you explain everything giving step by step instructions in a calm and clear manner. I also like that you use nice basic english. Makes it so much easier to follow. By the way the use of the bag is great. I've done turkey in a bag and it came out nice and brown. Thanks again for sharing your great recipes. Watching you, there is no reason not to learn to cook!
my absolute favorite video on pernil, I come back to it every time I make one, thanks
I used the same directions; however, I didn't have the oven bag I just used aluminum to cover it. I cooked for 4 1/2 hours and uncovered almost an hour for the skin. The Pernil was delicious. I have mastered Lechon. Thank you so much, for the instructions. I scored major brownie points with my wife.
Your cooking and your new york "nuyorican" accent bring back memories of growing up in brooklyn. Great tutorials, well done and thorough. Thanks for helping me make the food that I enjoyed and still do.
I've never lived in New York...my accent is 100% boricua.
I cant wait to follow this recipe. Because of you, everyone loves my picadillo which I am very proud to say it is the best i've tasted ever! So thank you for sharing your recipes with the rest of us, I'm grateful for your love of cooking and your culture. Thank you for sharing this!!