StaceyinLA Posted June 16, 2012 Share Posted June 16, 2012 It was on here a while back, I know it has green chilies, chili powder, garlic, etc., but I don't know measurements. Does anyone have this handy?!? Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted June 16, 2012 Author Share Posted June 16, 2012 Trying to keep this on the first page so someone that has the recipe might see it. Quote Link to comment Share on other sites More sharing options...
QuirkyKidAcademy Posted June 17, 2012 Share Posted June 17, 2012 btt Quote Link to comment Share on other sites More sharing options...
Pink Fairy Posted June 17, 2012 Share Posted June 17, 2012 Is it this one? I remember it because some especially socially-gifted woman said that my recipe was disgusting. :lol: http://www.welltrainedmind.com/forums/showthread.php?t=376704 Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted June 17, 2012 Author Share Posted June 17, 2012 But the person who posted toward the end about one with chilies, oregano, cumin, etc. - the seasonings sound closer to the one I remember, except you don't boil or cook in water. This one you actually season, wrap in foil and bake whole, then shred. Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted June 17, 2012 Share Posted June 17, 2012 I have an amazing recipe for Pernil, but it doesn't call for fresh chilies. I love the idea of adding them into the rub mixture though, and would add a few to the blender with no reservations at all. One or two, depending on size. Pernil 1 10 pound pork shoulder 6 cloves garlic — or more to taste (I used 6) 1 onion — quartered 2 Tablespoon dried Mexican oregano or 1 tablespoon regular oregano 1 Tablespoon ground cumin 1 teaspoon chili powder 1 Tablespoon salt 1 teaspoon ground black pepper 2 Tablespoons apple cider vinegar 1/4 cup olive oil — or as needed 3/4 cup water — plus more as needed Preheat oven to 300ºF. Score the meat with a sharp knife all over the roast- especially where there is a layer of fat on the pork shoulder- make a 2-inch diamond pattern on the surface of the pork. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor or blender, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty- you may not need all the oil. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar. Rub this mixture well into the pork, getting it into every nook and cranny. Don’t be afraid to get your hands dirty, just get them in there and massage the paste into the pork. Place the pork in a roasting pan and pour the water in the bottom of the pan Roast pork for several hours (a 4-pound shoulder may be done in 3 hours, a 10-pound roast could take as long as 6 or 7 hours), turning every hour or so and adding more water as necessary-to keep the juices from burning in the bottom of the pan, until meat is fall-apart tender. (On average, add about 3/4 cup of water every hour to the bottom of the pan.) Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary. Let meat rest for 10 to 15 minutes before cutting it up. The meat should be so tender that slicing it really doesn’t work so well. Instead, just pull it apart into chunks and serve. Quote Link to comment Share on other sites More sharing options...
Pink Fairy Posted June 17, 2012 Share Posted June 17, 2012 Well, this one is absolutely amazing and everyone who tries it love it! Maybe it will work for you. Forever Roasted Pork Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted June 17, 2012 Author Share Posted June 17, 2012 still not the one I'm hoping to locate. :-( Quote Link to comment Share on other sites More sharing options...
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