How to prepare a pernil (How to prepare a pork shoulder)

Chef Cisco shows you his process of preparing a pernil for seasoning, with a focus on a foolproof process of seasoning a pernil to ensure full flavor throughout the roast. It is about the process of preparing it to cook. Be sure to subscribe to this channel for more cooking videos and follow us on Instagram and Facebook (ciscos.smokehouse)
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Full step-by-step video: • How to cook Pernil (Ho...
For perfect skin: • How to make perfect cu...
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[@conservativeamerica1]

My grandparents were from Puerto Rico! Some of the best food on earth!!

[@randie6167]

I just watched 31 videos and I decided your permit is the winner. I will be making yours for Christmas. Thank you

[@ciscos.smokehouse]

Thanks Ronald. It meand alot. There are a ton of videos out here. Hope it comes out great!

[@randie6167]

@@ciscos.smokehouse oh my goodness, I wish I could post a picture. This is delicious 🤤🤤🤤

[@ciscos.smokehouse]

Randi, feel free to post it on our FB page under recommendations. Ciscos.Smokehouse

[@markyork1]

Honestly you can't go wrong! Hope it came out to perfection

[@jaymoespinoza4074]

Looks good but i always add sofrito and achote as well and smash the garlic 1st.

[@doniellestenson3502]

That sounds right.Sofrito.

[@ninamartinez5171]

Absolutely yes indeed.

[@rsbobeenie]

I smash my garlic too, but I'm gonna try this. The whole garlic acts like a plug it seems keeping the juices in.

[@jayvee4889]

I got some Pernil in Chicago. That is why I’m here. Thanks for the recipe!!!

[@bepos1luvok989]

You’re not only a good teacher but also have a lot of great ideas. Tfs

[@ciscos.smokehouse]

I appreciate that

[@lisamolinar4224]

Oh my goodness I'm a brand-new viewer and I am so grateful to you my son-in-law makes this on the holidays and now that covid-19 has we have been apart and I don't know how to make it but because of you I can now make it and be the proud owner of my own pernil I love it thank you you made a grateful new fan really happy and now my son inlaw can suck it..LMAO.. Lol..

[@onjamasih1107]

I am marinating mine overnight. Its been for sometime now, to make for today, Christmas Day Dinner.. I'm so excited. This is my first time making peril. Cisco you did it!

[@ciscos.smokehouse]

Its going to be great! Enjoy!

[@rafaelfrancorodriguezsky9305]

Me parece una excelente receta en todos los aspectos. Muchas gracias por compartir con todos los que hemos comenzado a seguirte. Saludos desde Pedernales, República Dominicana.

[@ciscos.smokehouse]

I am sorry I haven’t posted more. I will soon. Thank you for your support

[@papiwe1]

So well done. Looks so good.

[@ciscos.smokehouse]

Thank you

[@joeyandlucas2013]

That looks so good thanks brother

[@yvonne7715]

Thank you chef for this recipe I’ll be making this for Christmas ✨🙏🥂✨✨✨

[@ciscos.smokehouse]

Enjoy!

[@imari2305]

Chef Cisco I watched your video back in December of last year (2022). I've always felt the skin on the tail end was wasted because I never thought to cut it back like you did yours. I'm so sorry I'm just getting back to say I tried your technique (using my own marinade of course) for my pork shoulder dinner for New Years 2023 and it was the best pork shoulder I've ever made. Thank you for sharing and I will be making my pork shoulder this way from now on.

[@ciscos.smokehouse]

Thank you for taking the time to come back and leave this comment. It is awesome that you tried it even after thinking the skin was being wasted. But I imagine you realized that no self respecting Puerto Rican would ever waste skin. Lol

[@joannedg2623]

I am making a small pork for Christmas tomorrow, with slight seasoning variation. Thank you for all the tips.. and the added music! Merry Christmas.

[@ciscos.smokehouse]

Thank you for watching. I am glad you found some helpful tips. Merry Christmas

[@BrianGay57]

I love Pernil! My mom is Puerto Rican and I grew up on it!

[@jselmer9100]

finished product looks amazing

[@ciscos.smokehouse]

Thanks

[@ramontoyens3734]

Beast mode!! Ish looks slamming!

[@kagemaru259]

Thanksgiving and Christmas growing up in my house.

[@Omytfyw]

Yooo this looks fire my wife has been telling me her grandma used to make this on the holidays, Gunna have to make this for her

[@ncnuggets]

We have a spot in Buffalo, NY called the Niagara Cafe. The pernil is something special. Seems like they use very little seasoning but people from all over the city and more come to eat. You see the locals in the hood and people in business suits. Great thing to see. I had a friend who went vegan about a year before I took him there. He said he just wanted to try the rice and ended up eating rotisserie chicken, pernil and even asked for a plate to take home.

[@Jahida360]

I wish my father's house on Parkside was a restaurant the best Buffalo NY Puerto Rican cooking .... I know about the Niagara Cafe - for it's popularity their flavors are not consistent which is sad - our culture has amazing recipes.... It was awesome to see a buffalonian on the comment thread positive energies fellow native 💓

[@thehershey6930]

I'm from Buffalo ny 💯 💯 ❤

[@ritainpink]

Garlic salt pepper, adobo goya, oil n vinegar paste is all u need

[@graciehernandez1364]

Awesome job. I'm making your recipe for Thanksgiving 😋😋😋

[@manuelmelchizedek4309]

Trying to learn great techniques from other PR peeps video, very informative, thst rub looks amazing, 48 hours to juice up .im trying. Manny from ,west new york.

[@joyb2285]

Great seasoning! And the best part is that you used more natural ingredients instead of artificial ones. This Panamanian loved it! Muchas gracias ☺️

[@ciscos.smokehouse]

That is great! Glad you were able to successfully execute! Buen provecho

[@panamasrose]

This Panamanian's going to try this for Christmas. Wish me luck!!! Lol

[@ciscos.smokehouse]

You got this!

[@johnmatarazzo9178]

Man that looks yummy

[@cz5325]

I can’t wait to try on Christmas, thx.

[@ciscos.smokehouse]

You got this!

[@Carli16vPR]

Tremendo Cisco thanks for the video

[@ciscos.smokehouse]

Gracias

[@berriosenid]

Fantastic.

[@jaelkwagalakwe5110]

Thanks so much

[@supasoulstarr]

Omg... im in love

[@princeblack952]

Looks great sounds great was that part one cuz I wanted to see how it came out

[@ninamartinez5171]

This is absolutely the most educational easiest way explained how to make this very delicious Panerai, i understand he's a chef 😋 and it makes sense that his video is the easiest .I have seen a lot of different videos and im feeling very lucky and blessed to have found it .He made it simple for me. Thank you 😊Happy New Year everyone thank you for a fantastic video. God bless

[@ciscos.smokehouse]

Wow! Thank you so much for the kind words.

[@ninamartinez5171]

@@ciscos.smokehouse I speak the truth thank you for helping us all. God bless.

[@ninamartinez5171]

​@@ciscos.smokehouseOh my goodness gracious it came out slamming Delicious my family thinks i can cook LOL 😅 i still brake eggs lol

[@ciscos.smokehouse]

@ninamartinez5171 Yes! I am so glad you nailed it! What do you mean, think? You know you can cook! If you’re unsure make sure you hit the bell. There has to be something else on this channel along the way you may find useful. Thanks for the update. Listen for your shout out on my live #bestholidaycheese 11/16 6pm

[@kaesmommom]

Awesome

[@EmiloMTV]

Omg this so good 😍😍😍😍🤣

[@JulesMoyaert_photo]

👍Subscribed! (Colorado)

[@RBXXXX]

I'm not Puerto Rican. But I'm definitely going prepare my pork shoulder this way from now on. To cut holes into the meat and add the seasoning allows the flavor to spread throughout the meat and the rub takes care of the outside very good technique. This is how I going to prepare my pork shoulder from now on. Awesome video.

[@SFpurphaze]

I'm here a year late to this comment but this is the way....gotta make sure the insides also get the flavor

[@willhoff6009]

What temperature do I cook it and how long. Please help.

[@anitabrundidge4043]

Mmmmmm. I like !!!!!

[@kettlylamarque1145]

🐖After that seasoning it got to be hummy and the crispy skin you won’t let it go 😋👍Compliment 👨🏽‍🍳Chef 💁🏽‍♀️💐

[@godbwu]

This is almost universal amongst island peeps. We add sazón and sofrito also! But this one is nice!

[@ciscos.smokehouse]

I know. I grew up on Goya too. But it’s really not good for you

[@godbwu]

@@ciscos.smokehouse at this juncture not much out there is, that has any great flavor.

[@ciscos.smokehouse]

You can never go wrong with making it yourself. It’s not hard. Just combine all of the ingredients on the list that you actually know what they are. Then you are good.

[@p.s.lovely1810]

Men surely know how to season and cook.

[@johnmatarazzo9178]

We have been cooking meat a long time

[@MrDiedaily]

Pernil was my best friend Nick name growing up.

[@jakethesnake9528]

Thanks a million for NOT TELLING us how to make the paste. Especially for those such as myself who has never made this. You're a real winner!!

[@ciscos.smokehouse]

Hey Jake. My recipes are how I support my business. I can not just give it away. Olive oil and your rub is all you combine for your paste. I hoped by giving general information of what goes in it and showing some cooking techniques, my followers would be inspired to create and cook a great dish. I am sorry if that wasn't sufficient.

[@whatsnewwithnastassia7524]

Use olive oil until it looks like what he made? Eyeball it?

[@johnnyreis6899]

@@whatsnewwithnastassia7524 lmfao for real, literally just add olive oil.. if Jake can't figure that out maybe he shouldnt cook any more

[@whatsnewwithnastassia7524]

@@johnnyreis6899 most of our recipes are eyeball it anyways. Jake needs to calm down lol

[@toastedtroll899]

Poor Jake, someone’s got to hold your hand the whole way through 😂

[@deeznuts7593]

What are the measurements for the ingredients? I'd like to try this myself

[@norbertomoran4575]

Hey Cisco, I’m making one on my smoker today. Do you think 3-4 hours at 350 is okay? Should I cover it in the beginning?

[@ciscos.smokehouse]

It really depends on the weight and desired end temperature. That is more reliable than time and cooking temp. It will always vary. But at a consistent 350 degrees it’s roughly 25 minutes per pound. But know your skin will come out much darker with smoke. Almost black. It still tastes good, slightly better because it’s smoked. But the hardcore Puerto Ricans who do not understand smoked meats will swear you burned it. Good luck!

[@norbertomoran4575]

@@ciscos.smokehouse thanks. It came out great. Thanks for the help.

[@ciscos.smokehouse]

@@norbertomoran4575 I am glad. See, not as hard as you thought, right? Congratulations!

[@mfar3016]

I can’t find the other video! 😩 I just need to know how long to roast per pound & at what temp. I have a 7.5 pounder.

[@ciscos.smokehouse]

The answer varies based on the actual oven, the weight of the meat, the temperature of the meat when it goes into the oven, and how much time you have available. I will explain more in the new LP video I’ll be releasing this year with more details. Thanks for watching. Be sure to hit the bell.

[@deborahrivera5826]

Easiest way I’ve ever seen on how to prepare a pernil. Only sad bcuz I tried finding Ciscos rub online and couldn’t find it.

[@ciscos.smokehouse]

Oh man! Thank you for searching. Working hard on the infrastructure to make that available. Stay tuned and follow us on socials. You’ll know when. Thanks for watching

[@bronxxxbomber2366]

Can I season my shoulder just like the video and then freeze it till a few days before Christmas then defrost? I just purchased one just in case I couldn't get it later

[@ciscos.smokehouse]

I know this is late. But for next time, yes. You absolutely can season it and freeze to thaw later. Be safe. Start with a fresh, not frozen pernil. Best if you can vacuum seal to protect from freezer burn.

[@chaundracarroll9881]

How do you cook that thing?? Please respond!

[@ciscos.smokehouse]

Sorry for the late response. You can cook it in the oven, grill or smoker. O en is easier to control cook temp usually. Unless you have a good smoker that holds temp well.

[@ciscos.smokehouse]

kzbin.info/www/bejne/r57GmISmh7eIZtE here is a video with instructions of oven cooking

[@wakendahill5125]

I just put mine in the oven…I can’t wait to try it!!!!

[@ciscos.smokehouse]

So...how did it go?

[@soonerbred22]

the more i watch African, Latin, Caribbean dishes the more i realize its basically the samething i grew up eating lol. im black and mexican so that might have something to do with it lol

[@amospagan132]

Puertorican way Sofrito adobo sazon garlic 🧄 alive oil puertorican flavor ❤️ Goya brand

[@ciscos.smokehouse]

Goya was invented in the 1960s, Puertorican cuisine early 1800s.

[@jigyjam5350]

He's right but doesn't mean Goya I lived my entire life in PR and never seen this Americanized seasoning no fresh garlic no Achote or Adobo. Yea this is not it for real boricuas

[@siara1016]

What temperature and how long do you set a 27 pound pernil?

[@ciscos.smokehouse]

Even Google has more than one answer to this. The higher the temperature the faster it cooks. But for more tender meat, lower is better. Especially a 27# leg. That’s an old pig. And hard to fit in an oven. I tried it once. Get a meat thermometer that you can leave in the meat to monitor and focus on the temperature of the meat. When it is done, it is done. But plan on at least 30 minutes per pound

[@medusasunshine4705]

Mmmm si 😋🥰🤩💥🔥👏🏽

[@billdowtre7833]

Iam gonna try this but on a smoker

[@ciscos.smokehouse]

I smoke pork too. As you can imagine, the skin gets really dark and the smoke changes the flavor of it(many closed minded family members were not fans). I like it though. But the smoke does enhance the flavor of the meat. Enjoy

[@billdowtre7833]

Did you smoke urs with the skin facing down or up on the grilll grate

[@ciscos.smokehouse]

Always up so you can still get the crunchy skin. If you are not interested in eating the crunchy skin, you can use pork butts. Still a good amount of fat for flavor but no skin. That is the cut I use when smoking since my closed minded folks don't like the smoked skin too much. But they love how the smoke enhances the meat.

[@AJ143.]

I can't find it if you did... but did you make a part two? and how to cook it in the oven and for how long and what exactly to do?

[@ciscos.smokehouse]

I did not specify cook times. I was trying not to make my video a full featured film length. Google offers general cook time information on various meats. I chose not to tell you exactly because cook time is dependent on 4 basic factors. 1. Temperature of the meat as it is going in. 2. Total weight of the meat. 3. Desired cook/final temp of meat (chunks va. Shredded etc). 4. The actual oven (not every oven is really cooking at 300 just because it is set on 300. Hope you can understand.

[@stevenpagan335]

There's many traditional way to do pernil like any cuisines my dad a chef used sofrito from scratch with those small. green / orange peppers cilantro onion garlic ect olive oil and blend it makes apaste maranaid poke some holes all over the pork plug in lots of garlic cloves whole there's alot of fat so these flavors maranaid fat intensely so every becomes edible dpecially w/arrow corn granules avocado and a Spanish style salad

[@MG5Bling]

Okay so where can I get the recipe with the actual number of cups, oz, tbsp?

[@dontapas3461]

Great! But how did you cook it?

[@ciscos.smokehouse]

Cooking instructions on another video. This was just seasoning technique. kzbin.info/www/bejne/r57GmISmh7eIZtE

[@alyssasetzer8742]

Is fat cap the same as skin? I can’t find any with skin just fat cap

[@ciscos.smokehouse]

You are looking for the picnic roast

[@ezmusic6034]

That's the way to do it gloves are very important

[@user-jn4jc6jw6l]

I salute you for making your own rub and NOT using SAZÓN! I wish more cooks would.

[@ciscos.smokehouse]

Thank you. I agree. And yet there are so many people who say I am not doing it correctly because I don’t. Lol

[@georgemurry6801]

Dude we PUERTO Rican use adobo and Sazon con achiote n culantro garlic cloves

[@elizabethmiranda7867]

Yes

[@luisbeltran1754]

I know right! Wth no adobo or sazon

[@miriamgarcia6862]

Also minced garlic not whole cloves that is an essential.

[@ciscos.smokehouse]

I love how people say "we Puertoricans" as if I am not Puertorican and they speak for us all. 🙃

[@g.ecoleman5910]

Goya “chemicals” that’s why a lot of PR cooking these days taste like shit. Cuz people instead of using fresh ingredients like the ol’ days they use store bought lazy ass shit!

[@leroybrown4734]

What temperature and how long?

[@ciscos.smokehouse]

This video is about preparing it to cook. Not how to cook

[@msdarkstar44]

Did you use Mexican or Italian oregano?

[@ciscos.smokehouse]

Italian. But if all you have is Mexican, do it. It’s stronger though so use a bit less

[@msdarkstar44]

@@ciscos.smokehouse thanks 🙏

[@victoriar4984]

I need that knife lol

[@sylviarosario6503]

I was looking forward to the cooked pernil😢😢😢😢

[@dedpoptart]

Coco rico in a spray bottle, mist after skin is crunch and let broil 4 to 5 minutes

[@frankthetank1779]

Coco Rico that's new to me never heard of that. Does it make it taste like coconut?

[@dedpoptart]

@@frankthetank1779 not really. Coco rico is a coconut soda, just creates a tangy glaze

[@frankthetank1779]

@@dedpoptart The reason I asked is if it gave a coconut taste I would just brush Coco Lopez on it. Thanks for quick response.

[@josebrivera1716]

My mother made a lot more holes in the pernil and we never used cumin. Why do you cooks add to the recipe?

[@ciscos.smokehouse]

The wonderful thing about cooking is you can do what feels right as long as the end result is delicious. Thank you for watching

[@Knifeinyolife]

6:44 looks like the Texas chainsaw massacre mask!!!

[@ReyCarrasquel]

Final product ?

[@ciscos.smokehouse]

This video was just about seasoning. Final product can be found here in my video about how the get the perfect cuero (crunchy skin). kzbin.info/www/bejne/r57GmISmh7eIZtE

[@dannymolina6866]

Would of added more oil

[@drewsada4647]

Add sazon nd vinegar it will allow the meat to soak in the flavor as well as woshishire sauce

[@ciscos.smokehouse]

If that’s how you like it, enjoy it. Thanks for sharing

[@1Kaneohe1]

how long too cook & what temp ? Ai Dios Mio.. THATS THE MOST IMPORTANT PART !!

[@ciscos.smokehouse]

It really isn’t. Google can provide time and temp per pound. Focus on the final internal cook temperature of your meat if you want it to be amazing.

[@pamelacaputi3095]

What r the measurements

[@ciscos.smokehouse]

Sorry Pamela. Company secret. But truly, no rules. Trial and error. Just write it down and adjust as necessary until you get the end result you want. 😉

[@sylvia4alvarez]

Haters hit thumbs down. I guess they know nothing about preparing a pernil.

[@jaydecarlis5941]

No adobo?

[@ciscos.smokehouse]

I don't like adobo any more. Too many artificial ingredients. Go natural.

[@frankthetank1779]

Adobo & Sazon is whack. Just do it ol school.

[@americabarrera469]

It was a good video but you forgot to mention how long n what temperature to cook it🙄🙄🙄😭😭😭

[@frankthetank1779]

About 25 minutes a lb 350 degrees. The last hour uncover so the skin can get crispy. I like to twist the bone sometimes if it twist easy it's good to go. I just like watching videos but I never follow the recipe since I watched my mom make it when I was a Kid. I never use a bag

[@kagemaru259]

My mom would always cook it about 5 hours at around 300.

[@frankthetank1779]

The title says how to season a pernil not to cook one. I do mine at 350 25-30 minutes a lb the last hour I pull off foil to get skin crispy.

[@ciscos.smokehouse]

So this was just a seasoning video. I have another video with cooking instructions and how to get that perfect crunchy skin. kzbin.info/www/bejne/r57GmISmh7eIZtE

[@polojoey2005]

I do mine at an hour per pound on 225. Cook all day if I have to. I love it. Last hour I crank it up to 400 n uncover for the skin. Usually 10 hours all together

[@kimquinn7728]

That looks wonderful but....where is the actual cooking of the pernil? 😲 Can't leave us hanging. I have a pork shoulder in my freezer and want to see the 2nd half. So sorry! Was looking for actual recipe to have Pernil in title. So happy to have found this...perhaps, for schmucks like me you could add 'pernil' to video title? Thanks.

[@silviajannetta2928]

Nice but looks complicated. Why not butterfly the meat and rub it all evenly then flip the skin back and tie it up?

[@ciscos.smokehouse]

Much juicier meat when you leave it whole. But I always say, there's no wrong way as long as the end result is what was desired. Just showing my process. Thanks for watching.

[@gregjohnson720]

Congratulations for saying ALUMINUM foil and not Tin foil. There are so many You Tubers that keep saying TIN foil (which has not existed in kitchens since before Worl War II.

[@FG-lu8hl]

Freaky as hail

[@ChiraqsOnlySpaceman]

If your not a big fan of garlic I suggest u don't stick cloves in da holes cuz it will have a strong garlic taste. Just use garlic powder in your rub so u do get dat flavor in there.

[@ciscos.smokehouse]

This is true.

[@nothingfree3524]

Nice animal carcus ! Lets be animal and eat it's remains ! 😀😀

[@boyblaze1170]

Monumbuk bah ilih..tumbuk kalo yg ada menghasut.. Kasi kana hidung

[@gregjohnson720]

I can’t quite hear how he pronounced pernil. It should be like pear kneel.

[@ciscos.smokehouse]

Sorry Greg. It is said this way in most Spanish countries that offer it. Especially Puerto Rico.

[@earlegray9240]

That pernil has been marinating for over 3 years now..........

[@bettyclancy6863]

You failed to show how the final product came out.

[@michaelrodriguez350]

I think he has another video about cooking it

[@ciscos.smokehouse]

Well Betty, this video was specifically about seasoning. There is another video about how to cook and it shows the final.product.

[@crabbygolfer4714]

Where's the cooked pernil??

[@ciscos.smokehouse]

That’s another video

[@jesusdominguez8017]

You dont need to cut the skin off at all theres a reason why people do cut the skin off

[@ginamorales5466]

I don’t understand what you are trying to say. Please rephrase this response

[@jesusdominguez8017]

@@ginamorales5466 i meant there is a reason people leave the skin on it dries out

[@elliottsantiago1638]

IN my house hold we slit and make cuts in the skin in order to let the grease run free and that lets the skin get crispy. This dude is in error meaning my grandma would have scalded this guy .🤓🥊

[@ciscos.smokehouse]

They say there is more than one way to skin a cat. There is more than one way to make incredible pernil. Thank you for watching

[@xiomarasyoutube7345]

You just took off all the cuerito that’s the best part 😩🤦🏻‍♀️

[@ciscos.smokehouse]

What so you mean? I didnt take it off. Just peeled it back while keeping it attached to get it all seasoned. You are absolutely right. That is the best part.

[@BoricuaHaze28]

@@ciscos.smokehouse I think she only watched a couple of seconds of the video and as soon as she seen you peeling the skin off..she was like "Nope!"🏃‍♀️😂

[@coxdiesel1]

Bro that music put me to sleep 😴 el gran combo would’ve been a lot better!!!

[@ciscos.smokehouse]

Popular music like, El Gran Combo de Puerto Rico can only be used when on KZbin when a royalties are paid. Feel free to donate to my channel for music license purchases. Thank you for your support.

[@danielanthony9621]

I like the simple recipe like his. Too much and it overwhelms and you have to eat a spoon of rice and beans with every bite. The meat should stand on its own.

[@ciscos.smokehouse]

Couldn’t agree more

[@williamvelazquez2059]

Nahhh come on that’s not a pr way

[@ciscos.smokehouse]

It may be a small island, but there is no "one way" to make our food. Expand your mind.

[@gregjohnson720]

Is this cook a fluent speaker of Spanish or Portuguese? His pronunciation of pernil does not sound correct.

[@ciscos.smokehouse]

Puertorican.

[@mrsjay8988]

🤢 why eat pork when it was made unlawful to the majority of you watching.

[@ginamorales5466]

Because it is so good. You should try it

[@jerryfranklin6282]

Don't you know that pork is full of worms and parasites. DON'T IGNORE warnings

[@ginamorales5466]

How do you think we lose the weight bro

[@ciscos.smokehouse]

So are cows. Got milk?

[@franreyes6158]

No cumin!!!!! Yuck!

[@ciscos.smokehouse]

Expand your palette

[@smbklyn1]

Sorry but that is not how we Puerto Ricans do it. In my 46yrs i never seen anyone peel back the skin. Also we use Sazón, Adobo, Sofrito & garlic not salt, pepper & oregano.

[@ciscos.smokehouse]

First, I am also Puertorican, so you can't speak for "we" collectively. Second, I grew up with adobo and sazon on everything too, but if you learn truly authentic cooking from old school cooks like my grandmother, you would realize authentic Puertorican food dates back to early 1800s and Goya came up with adobo and sazon in 1960s. Third,, at it's core Goya adobo blends salt, garlic, oregano, and black pepper along with preservatives and other additives that are not good for human consumption but perfect to make their blend last longer on the store shelves. But, thanks watching the video and taking the time to comment.

[@stevenpagan335]

Something a wrong here Puerto Rican authenticity of flavors being sofrito to mind Puerto Rican sofrito that is which includes onion garlic those small. pickled peppers red /green cilantro olive oil put in blender Bam paste maranaid poke holes all over the pencil stuff whole garlic cloves in them yo flavor the fats for a day (over might) even roast time depend on weight when near done remaining time crank heat on high to crisper the skin to your liking PS dont forget add salt to sofrito BAM!

[@dicksatan6444]

Please lose the repetitive doinkity doink music!

[@ciscos.smokehouse]

Thank you for your interest in my music choices. This video was made 3 years ago when that type of music was the only free choice. If you see some of our videos beginning 2023 there is more original music.

[@dicksatan6444]

@@ciscos.smokehouse Are you able to edit to remove or not use music at all?

[@NYSESTRA]

This video is very disappointing. You don’t list the ingredients for the rub but worst of all you don’t show the finished product. Why should I or anyone else subscribe to your channel?

[@ciscos.smokehouse]

I understand you are disappointed that you didn’t find what you were looking for, but the title of this video was very clear. It was simply a video of how to prepare the pernil. It was not a step-by-step of how to cook it. That is something you will find in another video. I have been told on many occasions that the reason why I have so many subscribers is because of my ability to explain in a way that they understand. There are many comments of how good of a teacher I am. Maybe it’s my broadcast voice or my beautiful eyes. lol. Thanks for stopping by our channel. Hit the reminder on your way out I do plan to put a step-by-step video on exactly how to cook and season pernil in the future.