Thanks for the insight! I’m going to make my first pernil for the holidays and I hope to achieve a fall off the bone and crispy skin combo! What if I cook it for three hours on 200 degrees and then the last two hours uncovered at 400 degrees? Can I leave the skin on the entire time like in the video? Also, why don’t they use Sazon?? I literally can’t cook any meat or beans without it. Can I use sazon on the skin instead of salt? Or can I use Adobo instead of salt for the skin? I just want to make the ancestors proud and me and the hubby’s tummies happy! ❤❤ Ashe’

@shavisionentertainmentcorp3511 In all honesty you can use adobo and Sazon. I grew up using both. I'm not too sure on if you can cook it at 200 and then 400 degrees, you might end up drying out the meat of your pork and that's not what you want. Me personally I think I'm going to just cook the skin off of the meat so I can have juicy fall off the bone meat with a crunchy savory skin combo. Also, you dont have to use oregano. I actually prefer the way tyme tastes over oregano in this scenario. The way I seasoned my pernil this year is using my homemade sofrito (red bell pepper, green bell pepper, yellow bell pepper, cilantro, culantro, yellow onion, green onion, and lots of garlic with a splash of apple cider vinegar to preserve the sofrito), smoked paprika for color, Accent MSG with some cumin (this paprika msg cumin combo replaces Goya sazon. You can add coriander, thats anither seasoning they use but i didnt put that in this time. Goya uses cancer causing artificial colors that I want to stay away from. This is also cheaper) Thyme (the stick thyme, not the broad leafed carribean thyme), olive oil and some sugar. I added extra garlic cloves because I wanted a stronger garlic flavor No, not all of my seasonings are traditionally used (from what I know) but I come from a mixed family and I took the best of both to season my pernil. My puerto rican and dominican family/neighbors LOVE the way my pernil tastes:)

Don’t listen to this! You remove the foil AFTER ONE HOUR! This will mess you up

@@swankyangelo how will it mess you up if you don't remove it after an hour?

oh my god! it must be a conspiracy! racism! lets woke and cancel them out because they're obviously so privileged and racist

Maybe they just forgot

Usually guests don't have their name highlighter in the title like them. BTW. I guess you're refering to Melissa Clark.

Facts!!!

Because she’s Puerto Rican…duh.

😂❤the world is all mixed up and influenced by each other! I love it

Dominicans also use naranja agria (sour orange). I’m living in the DR right now and we have a tree in the yard.

It depends on the region. Some use vinegar, others orange and some nothing but butter mixed with olive oil and manzanilla olives in some of the holes. I love every single one and the diversity. :)

Because they are better than us? Is that what you're saying? Some of the greatest people never attended university. They shit and piss like i do!

@@129jaystreet Nope. My point is that academics often end up thinking they're better than everyone else and hide from the public out of scorn. Whereas what we should encourage should be this kind of interchange.

Hey angel! There is a link in the bio for the recipe.

The temperature is set at 350 throughout the complete cooking process.

I'd recommend saving the recipes as PDFs next time by making a print-file! Pretty annoying, still.

Same here! I have a web subscription already but they expect me to pay extra to access recipes that they have on there. Greed is the word.

And what she calls adobo is mojito de ajo...if im not Mistaken