Let's Make a Pernil (Puerto Rican Roast Pork Shoulder)!

[@johnbradley8034]

As a NYC African American kid, I grew up eating Pernil just like the wonderful Latino families of NYC. I am so glad to be able to identify with the Latino culture in this way. As an adult, I began roasting Pernil the same way my Mom did. This video is so helpful as it has provided me with more hints on how to enhance the flavor of my Pernil. Thanks for this very helpful and instructive video.

[@SenseandEdibility]

I'm so happy you found it helpful, John!

[@zzzdomzzzify]

add some vinegar to the sofrito next time... trust me!

[@managingmarlys]

Loved your video our family greedy too!

[@jimbos2236]

@@SenseandEdibility nice job ! Later somebody was stating Cuba and Puerto Rico are different countries when somebody commented they love cuban food . I knew somebody was gonna beef about the comments. Lol so Fiesty the Puerto Ricans can be lol, Your a great cook I've subscribed for quality of you skill and the explanations you give to round out the preparation great job. Bendicion Senorita.

[@aroha4154]

In nyc we’re real brothers and sisters!

[@angrychicken85]

I watch an excessive amount of cooking videos/shows/etc. This is actually my favorite, it's clear [instructions & visuals], detailed, and the last FAQ was *chef's kiss*. Many videos look good, but actually aren't. This is excellent work. 👍👍👍

[@SenseandEdibility]

That means a lot to me. Sometimes I feel like I'm shouting into the void, so to know there's someone out there who appreciates my effort, means a lot. Thank you.

[@chilloften]

I agree.

[@lisaterracciano2132]

How long does it take to cook ?

[@onumaytuu]

I really like that you are taking the penil to the Fire Department. Fire Fighters save lives and you are doing something wholesome for them . Bravo .

[@SenseandEdibility]

Firefighters are amazing.

[@onumaytuu]

@@SenseandEdibility : 👍

[@michaellmay]

I really HAVE to adjust my cooking time. Cuz black is beautiful, but not when it comes to pernil 😄 I'll try again next time. The meat is fine. But, that skin...it left to meet Jesus about 90 minutes ago. 😞

[@michaellmay]

P. S. I didn't transfer to a 2nd pan. And, yes, the smoke detector started going off and it freaked the dog out something terrible. He ran upstairs and hopped in the bathtub. He's 14.

[@teresaannechadwell6280]

I’m so happy I found you! You are a natural, and I love your recipes. I’m a 75 year old hillbilly from Southern Illinois. I lived in Chicago before I planted myself here after leaving Chicago. I have many Puerto Rican and Mexican friends in Chicago, and they taught me to eat the best food on earth. I love it all! So finding you has made me feel at home here.

[@SenseandEdibility]

Thank you for sharing that. I am honored.

[@jamesdelornhowlandjr.6516]

I am African American but, when I was a kid I love Pernil cooked by my Puerto Rican babysitter with Spanish rice 🍚. I fell in love with it.😂😅 Le gusta comiendo pernil y arroz espanol.

[@SenseandEdibility]

What a great memory!

[@robertbowman7395]

That was the greatest recipe ever!!!! It came out perfectly!….. I have been trying for years to make a Pernil that tasted like my Puerto Rican wife’s…. She passed away years ago and I haven’t been able to make it myself…. I failed time after time….. until I found your instructions….we followed it exactly!…. It was like a miracle!…. It came out perfect!…. It was like a trip through a Time Machine!…. I can’t thank you enough and I believe that even my wife is smiling down on you for helping me finally solve the mystery of making the perfect Pernil!!!! I wish I could post pictures here of how absolutely perfect and beautiful it came out!

[@SenseandEdibility]

I'm so glad you enjoyed it! Thanks for coming back and letting me know!

[@elielmo08]

Such a beautiful comment. ❤

[@shaylove5439]

Omg yassss ..I don't normally eat pork but babay this is my weakness , growing up in Bklyn, NY this is all I crave at functions!..my bff /sons Godmother is from PR and when grama made this nobody could resist!.. and I'm Guyanese I swear nothing like growing up in NY, the food and different cultures are the best!

[@SenseandEdibility]

There's ESPECIALLY nothing like the holidays in NYC. So amazing!

[@carlosmgonzalez284]

By removing that bone confirms that it is DONE RIGHT. That has been the clue I always look for. I have always marinated the shoulder for 1 week and I’ve been roasting for the past 50 years.

[@SenseandEdibility]

That’s always a great feeling to pull that bone out of the pernil like that😂 means all the hard work is about to pay off.

[@lisaterracciano2132]

Trying to find out how long does it cook and the temp please

[@CheapsKate77]

@@lisaterracciano2132 It’s in the video

[@ms.understood3167]

That tap of the knife was EVERYTHING. You're right that's the whole video 😍😍

[@SenseandEdibility]

We don't need to hear anything else, right?? LOL!

[@richardjames1946]

As a South American American, looks good tastes great! Jk, I'm from Texas! Love Mexican food!!! Love cuban sandwiches and Rubens !

[@princessgabby5825]

The way she tapped on it I died!!!!!!

[@SenseandEdibility]

LOL!!!

[@msvalderrama1]

Yeah, I did too.

[@kimmorankm]

It was the crunch for me 😱🤤🥰

[@innervisions100]

When I tell you I just went on and hit subscribe. This is the kinda carryin on I like.

[@LisaLisa-c2q]

You know it's damn goooooood❤😊❤😊❤😊❤

[@fabiolean]

This is the very definition of nostalgia food for me. I'm a great cook, but my mom still has me beat for the classic Puerto Rican dishes. She's got that touch!

[@SenseandEdibility]

Mami will ALWAYS win!

[@njoogle]

This video is the way. I’ve never cooked anything but last year, using the guidance in this video and my wife’s sofrito I made a great pernil. This year I’m gonna pay more attention to the crispy skin (cuero) which didn’t end up as beautiful as the one in the video. Thank you so much for the great information. My family and I are grateful.

[@SenseandEdibility]

I'm so glad you enjoyed the video! Be sure to rotate the pan (turn it 180°) every so often to get that even color on the cuero. Happy holidays!

[@debbiew2377]

A friend I worked with invited me to a holiday gathering. His significant other was a Puerto Rican New Yorker. Jose had prepared a Puerto Rican Pork roast, mashed Plantains and black beans and some kind of rice dish were part of the sides. This brings some memories back for me. It was really different for me and I loved the food. ❤

[@SenseandEdibility]

I love that you love our culture! Happy holidays!

[@tanianicolas4117]

I am a NY, Haitian/Dominican and raised 90% Caribbean, and i grew up my whole life enjoying pernil.

[@SenseandEdibility]

That's what I love about the Caribbean. We all enjoy a lot of each other's food.

[@blaqfish]

You're a very patient teacher without making a person who has never cooked one feel less than... thank you 💜

[@SenseandEdibility]

My goal is to teach people to be confident in the kitchen. I hope I can make everyone feel like they have the power to do that. Thank you.

[@evangelinequintana9059]

@@blaqfish totally Agree!

[@sallyleon1692]

As a young mother, I lived across the hall from a Puerto Rican family and I've never forgotten (and never learned how to cook) Dona Virginia's arroz con gandules. Now at age 65, I found your channel, thawed the half pork shoulder in the freezer (just over 5 pounds), marinated it according to directions (almost 3 days), cooked it yesterday along with your arroz con gandules. We were drooling all afternoon while the pernil roasted in the oven and that powerful aroma wafted throughout the house. Everything came out so delicious! Your recipes are wonderful and they work. Thank you for sharing!

[@SenseandEdibility]

Thank you for watching. I'm so glad you were able to recreate it.

[@MzNoemi69]

Pernil, arroz con gandules, potato salad, and pasteles are my fave combination! 😋

[@SenseandEdibility]

Same

[@justbrowsing5963]

And don't forget the Coquito

[@Emmashful]

Ensalada e papa!

[@adriennedebrew1919]

LOVE PASTELES!!!

[@ohdamnman]

I like malta or beer with my plate.

[@AnnetteAcevedo-l9z]

Love me some pernil and all Spanish food. My mother when she was alive cook so dam good boy do I miss her and her food. Yum yum

[@SenseandEdibility]

May she rest in peace. Thank you for watching

[@RiversideAGMethuen]

Best pernil I’ve ever made. Thank you.

[@SenseandEdibility]

It's my pleasure. Thank you so much for watching.

[@albeal9213]

I am German and made an 8 lb Pernil for Christmas 2 years ago, "It Was Amazing and a massive hit"! I am going to cook it again this year but I wanted a different aproach and I beleive I found it on your channel. This puppy is almost 16 lbs! ( picknick pork shoulder roast with a huge cap). I was concerned of the cook time and you explained it beatifuly. I will use the 30min per pound (I want to be able to slice it). I will let you know how it came out. Thanks again for your expertise and knowledge. avb OOOOOFFFF 7 to 8 hours in the oven, I am definately turning the heat off in the apartment on that day....😁

[@SenseandEdibility]

My goodness that’s a huge pernil!! Enjoy it!

[@JamesPrpich]

3 days to marinade! I’m going to be more excited to eat this than open presents on Christmas

[@willalexander4817]

Bori you covered all the bases, total home run ! Mi abuelita would be proud of you .Sigue palante with your videos .

[@SenseandEdibility]

Muchísimas gracias!

[@ovrjoyd4u2]

Soy morenita, pero I am making Pernil and arroz con gandules for Christmas. Wish I had some coquito to wash it down with. Missing my hometown of NYC, but recreating a bit of Latin flavor here in the south. Felicidades

[@SenseandEdibility]

Well, you know I have a coquito video and there's still time to make and cure it before Christmas! kzbin.info/www/bejne/jGjaYZiaat53qNE

[@Milkkchocalate]

YOU ARE A REMARKABLE TEACHER AND PERSON.. ❤❤LUV YOUR CHANNEL..

[@SenseandEdibility]

Thank you so much!

[@doloresmancini105]

I will try this one day for sure. It's a lot of work. However, the best recipes are a labor of love. ❤ Im so happy I stumbled upon your video. You are very descriptive on all the steps and most common questions asked. Thank you 😊

[@SenseandEdibility]

It seems like a lot of work but most of the time is inactive prep with the marination and roasting being pretty hands off. I do hope you take the time to try it. It's definitely worth the work.

[@mothqueene1290]

I can’t express my appreciation for you and these videos enough, truly. While my family is from Las Piedras, abuelita was sent to an orphanage in NY and assimilated 🥹 Cultural identity never passed down! She remembered how to cook, and the memories of the pasteles and pernil are all I got, but now I can cook for myself. That’s a gift, thank you

[@SenseandEdibility]

It means so much to me that you’re carrying on the tradition!

[@miketheknife2]

Made this for Christmas, it was delicious. Just like grandma use to make, thanks for sharing.

[@SenseandEdibility]

I'm so glad you enjoyed it! Thanks for watching!

[@sherylyoungman1606]

My Puerto Rican niece has always wanted a recipe for me to try and replicate her Grandmother's dish and I think this is the one! The directions are so clear I am feeling pretty confident.

[@SenseandEdibility]

I believe in you! Thanks for watching and happy holidays!

[@lindalove7193]

I'm sold! You're funny and a good cook. I will make this with arroz con gandoles w/avocado, red beans and potatoes, and for dessert coconut cream pie!

[@SenseandEdibility]

OOh! You should try my Coquito Cream Pie Recipe: senseandedibility.com/coconut-rum-coquito-cream-pie/

[@bourbontrail565]

Wow , your husband is a Lucky Guy. I’m happily hungry it will take 4 days to purchase and process but will be Totally Worth the Wait. Thanks.

[@SenseandEdibility]

I think he married me because he knew I can cook. LOL!

[@Tony-Gatos]

Out of all my pernil Utube recipes, this is officially my number #1. This lady is the GOAT of Pernil!!! New subscriber as of today.

[@SenseandEdibility]

That means a lot to me. Thank you!

[@freddyvelasquez4168]

My wife is a wonderful cook taught by her mom but I’m glad I came across your channel. It is always great to see a Latina keeping our culture and traditions alive by teaching others. Felicidades, hermana. Big Up from Brooklyn 🇵🇷

[@SenseandEdibility]

Thank you so much!

[@CarrieLaCubana]

My half sister (Puerto Rican from dad) taught me how to cook. My mom was always working when we young. She’s Cuban. I did learn how to cook Cuban food as well when my mom got older n retired.

[@elettramia6380]

Your people are Not ethnically latino, they are indigenous Americans and mestizo Americans who don’t respect their own cultural origins due to brainwashed cultural ignorance. HISPANIC LITERALLY MEANS SPAIN. LATINO MEANS LATIN HENCE THE TERM LATIN_O. AND THE CULTURA LATINA-THE LATIN CULTURE, THE LATIN PEOPLE, THE LATINO TRIBES (Latini), THE LATIN ETHNICITY AND THE LATIN LANGUAGE ALL COME FROM ITALY! LATINO IS THE SOLE IDENTITY OF SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA WHOS ETHNICITY AND CULTURE COMES FROM THE TRUE AND REAL LATINO ANCESTORS OF ITALY. And Hispanic is literally the Latin language for Spain not the native Americans they colonized such as those Of south, Central American and Mexican origins weather you or others like you acknowledged it or not. Both Hispanic & Latin/Latino culture come from Europe that is Latin Europe. & Latin Europe was Latinized by Italy hence how Latina Italy got the historical Latin name LATINA! LATINO= SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA OF THE LATINO ANCESTORS OF ITALY. Hispanic is the name the TRUE Latino people of Rome/Italy gave the Spaniards. People from south central America and Mexico are historically native Americans & now some Mestizos whom where just forced to learn Hispanic ways just like people in North America who where forced to learn English ways and it ends there. Being culturally UNROOTED due to brainwashed acculturation is why so many Americans especially North Americans don’t know their own identity Nor even care.TRUE Latin people need representation in North America as we are misrepresented all day long in this country and it’s not ok. Culturally rooted proud People native to south Central America and Mexico who embrace their true identity feel the same way with FALSE brands like Hispanic and Latino as that is Not their origin it is the origin of their conquerors. South Central Americans and Mexicans are indigenous Americans, mestizo Americans, Castizo Americans, zambos, pardos, sub Saharans etc. Not Latins, Not Latin Blood therefore Not LATIN_O. LATINOS are SOUTHERN EUROPEAN LATINS born anywhere in the world who’s roots come from the LATIN Roman Empire of the Mediterranean Race. Again HENCE HOW LATINA ITALY GOT THE HISTORICAL LATIN NAME LATINA! If those like you want to claim the Hispanic identity and origins of Spain then what ever. HOWEVER us culturally aware true Latin Mediterranean people are tired of this brainwashed American obsession with misappropriation and cultural rape of foreign Latin terms from Italy. Supporting American Brainwashed cultural theft for “gain” and “benefit” does Not magically change this. CULTURALLY REMOVED indigenous Americans, mestizo Americans etc. need to learn and respect their true culture that way they can stop stealing from the Real Latin peoples identity. & TRUE LATINO MEN & WOMEN AKA SOUTHERN EUROPEANS HAVE ALWAYS BEEN MULTI GENETICALLY MIXED ETHNIC PEOPLE DUE TO OUR MIDDLE EASTERN, NORTH AFRICAN & ETHNIC BALKAN DNA. THIS CULTURAL RAPE TOWARDS THE TRUE LATIN PEOPLE OF ITALY EXIST BECAUSE THOSE LIKE YOU BELIEVE YOU HAVE & WILL CONTINUE TO “BENEFIT” FROM THE CULTURAL THEFT TOWARDS US TRUE LATINO MEDITERRANEANS WHO DESCEND FROM ITALY! THE TERM LATINO DERIVES FROM THE VERY FIRST LATIN TRIBE CALLED THE LATINI. LATINI IS PLURAL FOR LATINO AS LATINO IS SINGULAR FOR LATINI. THEY WERE CALLED LATINI BECAUSE IT WAS A TRIBE OF MANY PEOPLE HENCE THE PLURAL TERM FOR LATINO BEING LATINI. LATINO REFERS TO A SINGULAR FORM OF BEING LATINI AND ALL THE LATINI INFLUENCES. THE SAME WITH LATINA BEING SINGULAR AND LATINE BEING PLURAL IN THE LATIN/ITALIAN LANGUAGE. THESE ARE ALL TERMS CREATED SOLELY BY THE TRUE LATINO MEDITERRANEAN ANCESTORS OF ITALY. YOU CAN NOT BE PART OF AN ORIGIN, HISTORY AND ETHNICITY WHICH YOUR ANCESTORS FACTUALLY ARE NOT HISTORICALLY RESPONSIBLE FOR. END OF STORY. IT HAS BECOME TRENDING PROPAGANDA FOR THOSE WHO ARE NOT OF PROMINENT LATIN MEDITERRANEAN ORIGIN TO MISAPPROPRIATE LATIN EUROPEAN TERMS OF ITALY AS TRENDING PROPAGANDA TO APPEAR MORE DESIRABLE FOR SOCIAL STATUS FOR SOCIAL ADVANTAGE. AND IT NEEDS TO BE EXPOSED AND PUT TO AN END. PERIOD.

[@garysuarez9614]

In the Army amongst Caribbean Latinos and in my youth when my Dad used to play at Spanish mass (he was stationed in SC, that is what it was called) this was the centerpiece of any celebration. Please believe me when I say, I could smell this as you cooked it. Thank you. Gonna make this the center of my holidays again. (beats dry a$$ turkey, lemme tell ya...)

[@SenseandEdibility]

I know that's right, Gary!

[@elettramia6380]

They are Not ethnically latino, they are indigenous Americans and mestizo Americans who don’t respect their own cultural origins due to brainwashed cultural ignorance. HISPANIC LITERALLY MEANS SPAIN. LATINO MEANS LATIN HENCE THE TERM LATIN_O. AND THE CULTURA LATINA-THE LATIN CULTURE, THE LATIN PEOPLE, THE LATINO TRIBES (Latini), THE LATIN ETHNICITY AND THE LATIN LANGUAGE ALL COME FROM ITALY! LATINO IS THE SOLE IDENTITY OF SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA WHOS ETHNICITY AND CULTURE COMES FROM THE TRUE AND REAL LATINO ANCESTORS OF ITALY. And Hispanic is literally the Latin language for Spain not the native Americans they colonized such as those Of south, Central American and Mexican origins weather you or others like you acknowledged it or not. Both Hispanic & Latin/Latino culture come from Europe that is Latin Europe. & Latin Europe was Latinized by Italy hence how Latina Italy got the historical Latin name LATINA! LATINO= SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA OF THE LATINO ANCESTORS OF ITALY. Hispanic is the name the TRUE Latino people of Rome/Italy gave the Spaniards. People from south central America and Mexico are historically native Americans & now some Mestizos whom where just forced to learn Hispanic ways just like people in North America who where forced to learn English ways and it ends there. Being culturally UNROOTED due to brainwashed acculturation is why so many Americans especially North Americans don’t know their own identity Nor even care.TRUE Latin people need representation in North America as we are misrepresented all day long in this country and it’s not ok. Culturally rooted proud People native to south Central America and Mexico who embrace their true identity feel the same way with FALSE brands like Hispanic and Latino as that is Not their origin it is the origin of their conquerors. South Central Americans and Mexicans are indigenous Americans, mestizo Americans, Castizo Americans, zambos, pardos, sub Saharans etc. Not Latins, Not Latin Blood therefore Not LATIN_O. LATINOS are SOUTHERN EUROPEAN LATINS born anywhere in the world who’s roots come from the LATIN Roman Empire of the Mediterranean Race. Again HENCE HOW LATINA ITALY GOT THE HISTORICAL LATIN NAME LATINA! If those like you want to claim the Hispanic identity and origins of Spain then what ever. HOWEVER us culturally aware true Latin Mediterranean people are tired of this brainwashed American obsession with misappropriation and cultural rape of foreign Latin terms from Italy. Supporting American Brainwashed cultural theft for “gain” and “benefit” does Not magically change this. CULTURALLY REMOVED indigenous Americans, mestizo Americans etc. need to learn and respect their true culture that way they can stop stealing from the Real Latin peoples identity. & TRUE LATINO MEN & WOMEN AKA SOUTHERN EUROPEANS HAVE ALWAYS BEEN MULTI GENETICALLY MIXED ETHNIC PEOPLE DUE TO OUR MIDDLE EASTERN, NORTH AFRICAN & ETHNIC BALKAN DNA. THIS CULTURAL RAPE TOWARDS THE TRUE LATIN PEOPLE OF ITALY EXIST BECAUSE THOSE LIKE YOU BELIEVE YOU HAVE & WILL CONTINUE TO “BENEFIT” FROM THE CULTURAL THEFT TOWARDS US TRUE LATINO MEDITERRANEANS WHO DESCEND FROM ITALY! THE TERM LATINO DERIVES FROM THE VERY FIRST LATIN TRIBE CALLED THE LATINI. LATINI IS PLURAL FOR LATINO AS LATINO IS SINGULAR FOR LATINI. THEY WERE CALLED LATINI BECAUSE IT WAS A TRIBE OF MANY PEOPLE HENCE THE PLURAL TERM FOR LATINO BEING LATINI. LATINO REFERS TO A SINGULAR FORM OF BEING LATINI AND ALL THE LATINI INFLUENCES. THE SAME WITH LATINA BEING SINGULAR AND LATINE BEING PLURAL IN THE LATIN/ITALIAN LANGUAGE. THESE ARE ALL TERMS CREATED SOLELY BY THE TRUE LATINO MEDITERRANEAN ANCESTORS OF ITALY. YOU CAN NOT BE PART OF AN ORIGIN, HISTORY AND ETHNICITY WHICH YOUR ANCESTORS FACTUALLY ARE NOT HISTORICALLY RESPONSIBLE FOR. END OF STORY. IT HAS BECOME TRENDING PROPAGANDA FOR THOSE WHO ARE NOT OF PROMINENT LATIN MEDITERRANEAN ORIGIN TO MISAPPROPRIATE LATIN EUROPEAN TERMS OF ITALY AS TRENDING PROPAGANDA TO APPEAR MORE DESIRABLE FOR SOCIAL STATUS FOR SOCIAL ADVANTAGE. AND IT NEEDS TO BE EXPOSED AND PUT TO AN END. PERIOD.

[@teresaannechadwell6280]

@@garysuarez9614 Amen!

[@rosacortes5074]

The best Pernil recipe. Thank you.🙏🙏🙏🙏💯💯💯💯

[@SenseandEdibility]

I'm so glad you like it! Thanks for being here!

[@URSENIORUTUBER55]

I’m of Polish descent and was VERY BLEST TO MARRY a beautiful PR/Cuban Lady who was raised in the South Bronx. We eat Pernil at every Special Event. I Love to cook and have made Polish Penil (sic) and intend to make it your way for NEWYEARS EVE 2024-25. Thank you for your detailed and specific cooking instructions . You left NO STONES UNTURNED. GOD BLESS YOU AND YOUR FAMILY

[@SenseandEdibility]

I love that you feel empowered enough to make it the PR way yourself. I have full confidence that you won't disappoint your PR/Cubano relatives with this one. Happy holidays!

[@bartlett454]

I'm ten seconds into this video and I am completely hooked on this channel. Oh, that sound of the crisp skin has me drooling. Like knocking on a door. "Hello, I am here for dinner!"

[@SenseandEdibility]

Awww! I love that!!!

[@harlemblues1967]

New Subscriber!!! Thank you! I miss all of my Puerto Rican friends from childhood....We had the best pork roasts!!! So beautiful....NOT a floating garbage pile!!!

[@SenseandEdibility]

I know that's right! Thanks for watching!

[@C.S.Argudo]

Grew up in Corona, Queens to a Ecuadorian family and a Colombian family eating pernil plates from the canchas in flushing meadow park while my dad played for the local team. So many memoeries off one word. I think i owe my inner child one of these so i can hopefully teach my kids one day. When i have them.

[@SenseandEdibility]

You just brought tears to my eyes making me miss NYC!!!

[@Mae-vq1du]

I'm not a pork eater,but I once had this about 10 years ago I will be making it your way soon.

[@SenseandEdibility]

I think you'll love it. You can also use the marinade on whole chickens or on turkey.

[@Msvalexvalex]

My pernil was perfect! I took the bone out CLEAN, even my mom was impressed. And thanks for showing how to dismantle the meat, I cut my first pernil like a roast a couple of years ago... :-/

[@SenseandEdibility]

I'm so glad you liked it!

[@JamesPrpich]

My friend used to make this. With the beans and rice! Sooo good! I hope I do it justice

[@SenseandEdibility]

I'm sure you will do amazing!

[@JamesPrpich]

@@SenseandEdibility After this I’m sure I’ll never have a turkey or ham for a holiday meal ever again

[@mojojojo114]

......and I quote "Flip that bad boy over and keep stabbing it, but don't go crazy"............SUBSCRIBED IMMEEJIATELY! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@SenseandEdibility]

😂😂😂😂😂

[@carolyncleodailey]

My dear Empress of Cooking, I bow to you!!! Your food knowledge is where recipe, description, instruction, and common sense meet. Then, you share all of this with an actual demonstration dish!!! You deserve a show on the food network!!! If anyone wants to start a fan club for Maria, let me know!!’

[@SenseandEdibility]

Thanks so much. I appreciate you! -Marta

[@jens.5770]

Oh, I'm here for this one! Literally my favorite thing EVER. I learned the hard way my first time making this about the dangers of not switching pans - freaked me out, freaked out the smoke detectors, freaked out my dog, freaked out my family. Switch the pans! This is the best pernil...thank you, Marta!

[@SenseandEdibility]

RIGHT?!?! For the longest time I stayed stuck on leaving it in the same pan, then one day I said, "I don't have to put myself through this trauma." Been delivered ever since. LOL!

[@misscooks601]

Lol omg I’m so sorry to hear. But thanks for the laugh.

[@joethebridge3912]

Year nbr 2 using this recipe. I can tell you, my 87 year old PR mom approves, reminds her of her fathers. That’s high praise not easy from mom as she still kills it in the kitchen

[@SenseandEdibility]

@@joethebridge3912 please tell her I’m honored and God bless her. Thank you so much and happy holidays.

[@action_bastard8567]

That looks mad good. I'm hungry now.

[@SenseandEdibility]

"Mad good": say you're from NY without saying you're from NY, LOL!! So glad you like it!

[@action_bastard8567]

@SenseandEdibility u already know 🤙🏽

[@makavelizu2922]

I'm a Black American / Puerto Rican from NY and have made Pernil before, I even experimented making a jerk Pernil. It was very good 🤤. But, the 3-day marinating procedure is something I haven't seen before (only for Turkey on Thanksgiving). However, I'd be sure to do this next year😊. Thank you for your contribution to our culture. You're appreciated sista 😁

[@SenseandEdibility]

You're welcome! I hope you like it as much as we do! PS: I also have a jerk pernil recipe on the site. It's sooooo good.

[@johnfarina988]

Best intro to a cooking video EVER!!!!!!!!!!! That skin OMG!!!!!!!!!!!

[@SenseandEdibility]

So glad you liked it!

[@karenbaker2566]

I am a country gal from Oklahoma in the US. I have so many “recipes” from my mom and grandma that are not in most cookbooks, because so much is about adapting and adjusting as needed. I am grateful that I was able to watch the food that was being made as I was growing up. Thank you for sharing that kind of knowledge from your culture with us! 👏🏼😍

[@SenseandEdibility]

It's an honor and a pleasure. Thank you for watching, Karen!

[@esauspruill]

😅nice funny banter 😊

[@SenseandEdibility]

@@esauspruill I'm glad you enjoy it!

[@leonardx.wright3402]

OMG!! I followed your pernil recipe to a tee and I can tell how amazing it's coming out! Mine is 11lbs and it's been cooking since 6am this morning. It looks beautiful 😍. I wish I knew how to send you pics of it and let you hear crispy tap, tap, tap of the skin! 🤯🎉 Again, thank you so much for this recipe. 🙏🏾

[@SenseandEdibility]

I can smell it just by reading this comment!

[@jocelynmarie48]

You make preparing this pernil roast very easy. I like the way you add a little comic fever to your preparation. I found myself laughing at some of the things you were saying. I can't wait to make one thank you.

[@maryannshelinsky7085]

i am irish grew up in bronx and pernil is on my table every xmas and i make it the same way 3 days to marinate my guests love it merry xmas to all

[@SenseandEdibility]

Happy holidays!!

[@jrunner1]

Love your humor. Thanks! (Not to mention that crunchy cuero!)

[@SenseandEdibility]

Thanks so much!

[@empatheticwealth]

Gurllll you got me looking like a superstar this Noche Buena ahhhhhh thank you so much

[@SenseandEdibility]

Ayyyyyy!!! You ARE a superstar! You're so welcome!

[@empatheticwealth]

Back again SIS for this years Pernil you already know what time it is can't wait !!!! Happy New Years!!!! and Happy Holidays@@SenseandEdibility

[@Ruff1932]

Excellent instructions and very detailed.... Great teacher!

[@SenseandEdibility]

Aw, I appreciate it and I’m glad you liked it!

[@johnberrios9960]

Mija, I am fast approaching my 70th. I loved cooking (it was very therapeutic) but, life circumstances have made it impossible, to the point where it has prevented me from cooking for over ten years. As I reinvent my life and living conditions, cooking is still going to be a challenge but... it's a heart string that is still tugging at me. Ok... back to you. I absolutely LOVE your videos. I found you with theough your rendition of cooking a Pernil. You cracked me up! I then found your rendition of Arroz con Gandules. You still crack me up (no pigeons were harmed...)! I don't have a kitchen to prepare meals but, new technologies (induction stoves and air fryers) are enticing me back to introducing my new neighbors to Puerto Rican cuisine. That said... your matter of fact approach in your videos, have made me a fan of you. One question before I go... in your arroz con gandules, I have always used "tocino" to flavor my rice (I have also included boiled pork chops - the stock which was included to make the rice). Your take on that approach?

[@SenseandEdibility]

I think using tocino is just fine, but I would reduce the salt in my recipe (if that's what you're using) since tocino is already very salty. I love that you use meat to create a stock, but I would like to suggest using a meat with more flavor like smoked turkey necks or tails or smoked pork necks. You can buy a full pack of either and just use one or two to create your stock, then freeze the rest for later use.

[@jerichomojica926]

I’ll complete Boricua and Negan every sense of the word born and born in New Jersey raised in New York went to school in Puerto Rico and lived there too. I love that you are not relying on Goya and you’re still bringing the same flavors to the table because when the old days were around the old school people they didn’t haveother and they had all natural things from the island you know and they also didn’t have food processors so I love your technique and your way of thinking with cooking awesome subscribed forever fan

[@SenseandEdibility]

Thank you for this. It means a lot to me. I'm not a fan of Goya at all. I was taught to cook by my old-school Mami and my husband's Abuela. They stuck to tradition and I did my best to pay attention and always get in the kitchen with them. I'm so glad I did because they've both gone on to be with the ancestors.

[@JoseCastro-oy6vg]

Like others I watch food and cooking videos - not only here but on TV - and after making Pernil for over 25 years - You have opened my eyes to an awesome method. In the past - my pernil always needed something - either seasoning or lime or something to bring the flavor out. No more - I did this recipe this past weekend (marinated on Sunday - roasted it Thursday) and between the cuero, and the perfect flavor - it disappeared quickly! I'll never make pernil in a different way. Can't wait for more recipes like this. My mami, my roommate, my friends and my taste buds Thank you!! 😁😋🍽

[@SenseandEdibility]

This means the world to me to read. Thank you for taking the time to watch, try the recipe, and comment. It gives me the encouragement I need to keep going.

[@723esco]

Im Colombian and we make pernil too, but i believe Puerto Rican pernil is the most unique and tastiest,i love that crunchiness ya do

[@SenseandEdibility]

Yes, that crunchiness is so important to us.

[@wendytabon3029]

Stumbled on your channel and made this over the Xmas holiday it was a hit with my family thanks for this great recipe new subscriber here

[@adamthompson7170]

The Puerto Rican girls on my job used to make this for the Christmas 🎅🏾 party!🎉 LOVED 🥰 IT!

[@Twilliams60142]

I absolutely ENJOYED this video! Your attitude and laid back behavior was so funny at times and entertaining! It truly felt like we were there with you and not trying to over-exaggerate things like other KZbin videos just for views! You relyed on your personality, which I LOVE! I usually buy pork butts in order to make country ribs and I thought the pork shoulder and butt was the same thing so thanks for that insight! Usually when I make pork shoulder, it comes out flavorless (eventhough I heavily season it) and kind of dry but I will definitely try this recipe out because it looks amazing! Thanks for sharing!

[@SenseandEdibility]

My pleasure, and thank you for your kind words. I know everyone has their own "internet personality," but this is how I am in real life. I'm glad it's accepted. I hope more people feel free to present their content as authentically as possible.

[@jusliving7977]

My daughter & I followed your recipe and instructions in this "Let's make Pernil" video. It was not only a fun Father/Daughter experience we also had a fantastic Pernil to show for it. Our family gobbled it without taking a breath. Thanks so much. Que Dios lo bendiga🙂🙏🏽❤️

[@SenseandEdibility]

What a great experience to share together! So glad my recipe could be a part of it! God bless you guys.

[@xarisstylianou]

We use a wood burning oven Would that make any difference?????? We also use the oven for catering for weddings ,,,, normally it takes 8to10 hours to cook depends on what meat we are using All ower meat is freash small pig about 45 klo,s. The chicken we put in the last one to one #helf hours We use the grease for grave

[@indiaarchie1650]

I DID IT! My first time! I only marinated it for a day and the half. BUT, I put my foots in it!!! DELICIOUS! THANK YOU! Mine makes that hard sound also. I wish I could send you a pic! You definitely have a subscriber! ❤❤

[@SenseandEdibility]

Awww!! I love to see it! And YASSSSSS to putting your foot in it!!

[@kimquinn7728]

Congratulations! A labor of love.

[@ramencurry6672]

Wow!

[@charliegee8878]

AMAZING LOOKING PERNIL!~ great informative description on the shoulder / butt cut as well ty my wife passed in 2020 and i havent had it since... you have a new subscriber Happy Holidays to you and your family

[@SenseandEdibility]

I'm so glad you enjoyed it. Happy Holidays to you, too.

[@shadastar]

Omg, girl that recipe is on fire!!!! I took one bite and I’m hooked! You slay!!!

[@SenseandEdibility]

Thank you!😊

[@henrydye8399]

Good evening, I just subscribed to your channel. That leg pork look so good and even better when you were chewing on it, I could also drool over the the crunchy texture. Thank you for your video and send me more. Send us all more.

[@SenseandEdibility]

You're welcome, I'm glad you liked it!

[@valiantabello]

I almost don't believe this was done in an oven. This is amazing. Thank you!!!!

[@SenseandEdibility]

You're welcome!

[@n_andrews1370]

I watched the first 10 DAMN SECONDS and was like: "Yeah, this a real Puerto Ricana right here!" I'm finna make this, I already trust the recipe sis!

[@SenseandEdibility]

You know it!! I don't play about my food! LOL! Enjoy it, Sis!

[@sethgomez7207]

This might be the most impressive pernil i've ever seen! The absolute care and thought put into it. I've never seen this technique and gotta try it soon

[@SenseandEdibility]

I'm honored you think so, Seth. Thanks so much for watching.

[@avaraquel]

The most delicious and easiest recipe to follow. My sister made it as well and it was perfect!!!

[@SenseandEdibility]

That makes me happy to know!

[@Fenrir9806]

THE QUINTESSENTIAL HOLIDAY MEAL FOR PUERTORRIQUENOS. I can't get enough of this stuff!!!!

[@sirmi9868]

Glad to see many people liking Puertorican food🤤🤤💪

[@SenseandEdibility]

Isn't it beautiful?

[@SydneyBristow0788]

I love the first 30 seconds, tap tap tap... that's it. Let's be honest, you put some love into that cooking. ❤️

[@SenseandEdibility]

Always. Food cooked without love tastes nasty.

[@GilbertBVega]

I'm a 44 year old man who is getting misty-eyed while watching this video and remembering Abuela's and my mother's kitchens. Thank you.

[@SenseandEdibility]

AWWWW!!! I love that so much. Thank you for watching.

[@grandhammer1555]

And you know i'm in love with this beautiful boricua. OMG

[@SenseandEdibility]

LOL!!! Pernil has that effect on people.

[@grandhammer1555]

@@SenseandEdibility 💕

[@jstratus4]

Girl instant follow that was beautiful and God bless you and your family

[@SenseandEdibility]

I’m so glad you enjoyed it!

[@monermccarthy7198]

As an Irish woman I have had this at many parties it is delicious. I'm going to prepare this for Christmas. I can't bring myself to use jarred garlic, it's th real thing for me.

[@SenseandEdibility]

I loathe jarred garlic because it has a funny taste in my opinion. But, I do understand the need for it for some people. BTW, I spent some time living in County Cavan and loved your country.

[@betsylindsay8480]

Liked and subbed. Your cooking, techniques, teaching abilities, and personality are all winners. I grew up eating “Spanish Pork Roast” in Tampa. This crispy skin technique is the finishing touch I have been craving. Opening the oven door every 15 minutes alleviating the stem build up….brilliant! Thanks for posting.

[@SenseandEdibility]

My pleasure! Opening that door and rotating the pan mimics the pig roasting on a spit in a small way. It's definitely a technique I stick with.

[@reddogdude]

Although I’m not actually Puerto Rican, I lived in PR at 3 different times in my life, am on my 2nd Puerto Rican wife (I guess I have a type), have eaten like a zillion pernils but have never been inspired to cook one - until now. Great vid! I subscribed to your channel and am going to use it as a resource for forays into “cocina criolla.” Thanks for posting/sharing.

[@SenseandEdibility]

Aww! That means a lot to me! Thank you for watching.

[@patriciascott4211]

I made mine today! And it came out perfect! Thank you for answering my question and such good instructions! Now I’m stuffed but going to pour me some Coquito anyway. Thanks again!

[@SenseandEdibility]

That’s great to hear! I'm so glad you enjoyed it.

[@ririzarry2000]

Wao, quizás el mejor y mas completo video de pernil puertorriqueño al horno en youtube.

[@SenseandEdibility]

Ay gracias! Muchísimas gracias!

[@suindoe8141]

When the cuerito is crispy, you know it's poppin

[@SenseandEdibility]

I know that's right!

[@kishadroid]

This video has educated me so much compared to other videos I've watched for this recipe. You're the best and make the video feel more like a real-time cooking class. Thank you sis!

[@SenseandEdibility]

Glad it was helpful, Sis! Thank you so much for watching.

[@jamesb8193]

Yeah her instructions are simple and to the point....That skin was amazing.

[@taiuqsab]

I need you to know that this video was recommended to me at 3am on a Thursday. It is now Saturday and I’ve already made arroz con gandules and marinated my pernil for 24 hours. I’m obsessed with your recipes and the Q&A is soo helpful. I was born in jersey and didn’t realize a lot of the food i associated with that place was puerto Rican. I’ve had pernil and arroz con gandules several times before - my dad and i eat it together whenever i visit. Now i know exactly what it is and how to make it! Thank you!

[@SenseandEdibility]

You don't know how honored I am. Thank you.

[@sadjaxx]

My mouth is watering and I am having trouble focussing on you and the recipe. It looks so yummy!!!

[@SenseandEdibility]

Focus on the recipe, LOL! I'm not important right now, it is, LOL!

[@yudeen979]

I dont eat pork no more but this takes me back to a time. Nom nom nom😋😋😋😄😄😄

[@SenseandEdibility]

I totally get it. This is one of the recipes I missed most when I was vegan.

[@davidharbilas4185]

This is SO freaking great!! You do such a great job of explaining and presenting this whole thing, and I just love all the details and stories behind how this is made. I'm constantly amazed by how full of flavor and simple so much Latino cuisine is. I'm part Greek, and there's a fairly similar thing we do with leg of lamb, where you cut big slits into the meat of the leg and insert large slivers of garlic, or whole small garlic cloves. I did the same thing a few months ago with a boneless pork butt, and it was just incredible. Thank you for posting this. Happy, happy, happy!!

[@SenseandEdibility]

Yes!! I spent Easter in Athens one year and ate so much lamb, I thought I would explode. It was so delicious and amazing.

[@rvtab]

i don’t think i’ve ever subscribed so quickly to a channel. those first 11 seconds were just it. that clink!! 👏🏾👏🏾👏🏾 as a dominican new yorker i’m hooked. watching this felt like when i learned how to make pernil from my tias. amazing content already. thank you for sharing your recipes with us!☺️

[@SenseandEdibility]

I'm so glad you're here, Rubi. And thank you for your kind words. I really do feel like our cuisines are one in the same.

[@realfakedoors2]

I immediately hit like at that spot too lol!🤣

[@SenseandEdibility]

@@realfakedoors2 Thanks so much!

[@jennyalvarezcantante3671]

@@SenseandEdibility definitely, us Cubans love making that pernil too. It's definitely a Caribbean latino thing. Our food is very similar. Loved your video.

[@jamesb8193]

It's July 23 2023, I'm going to make a date to practice next week. I'm heading to the meat market.😂

[@jackie9068]

As a Jamaican l grew up eating this on special occasions we call the skin crackling it is craved for more than the meat.

[@SenseandEdibility]

I totally agree with you

[@MsMarple]

I will try your Pernil method for sure. I will gather the ingredients since we are not of your culture, but it sounds good and makes sense to me. My husband asked me to get other cuts of meat, since the hams I buy, tho inexpensive usually are full of salt. He is Haitian, I am white American - but his compliment is that I cook ‘like a Haitian’, which is an honor! We love garlic and good seasoning. I know pork shoulder for over 40 years, using it to build a tasty soup of my own in the fashion of my ancestors. Yet, I love cooking and learning from everyone and all cultures - and love pleasing my husband and family. Thank you for giving us the gift of your family recipes, often carefully guarded. You are a no-nonsense lady who explains things well. May blessings come to you due to your generosity of spirit. 😊

[@SenseandEdibility]

Thank you so much. I appreciate your kind words. Hopefully your hubby taught you some Haitian recipes, because their cuisine is amazing!

[@rcrivon]

Thank you! I had a great recipe before but this this. Was simple and perfect👌

[@TheCaughtCam]

Since I was a nino gordito, my favorite dish has been Pernil con Congri. Now that I am an adult, I find myself wanting to cook more dishes in my own kitchen. Surprisingly, I haven't gotten around to making Pernil or Congri, so after looking around for a little guidance, I found your video and thought that it was the best so far for the Pernil! I appreciate the time that you take to talk about the steps involved and reasons why you might do one thing over another, including the FAQ section that you did.

[@SenseandEdibility]

I appreciate that very much. It helps to know that you find it worthwhile. Thank you for commenting

[@anasantiago1764]

Hi Marta, I tried this recipe for Thanksgiving Day and I was able to make querro for the first time ever. Great recipe and tips. Thank you Ana Santiago

[@SenseandEdibility]

You are so welcome! I'm glad you were happy with the results, Ana!

[@rumbleinthekitchen_Amy]

This video was perfect! Thank you for answering every question I had about pernil! I especially appreciate the options you gave about the cut of meat. Too many people have been "it has to be THIS". I'm making my first ever pernil for Easter and I'm really excited.

[@SenseandEdibility]

It’s my pleasure, Amy! Enjoy it!

[@rumbleinthekitchen_Amy]

​@Sense and Edibility I made this a year ago for Easter and it was amazing. So good in fact that I just got back from the store and am getting ready to prep everything to make it again. Thanks again for the recipe and for helping us create a new family tradition. ❤

[@jimmyvelez6645]

You just enhanced my cooking abilities on how to cook a Pernil. I love the Loud Crunching Noises....Felice Navidad

[@SenseandEdibility]

Feliz Navidad a ti!

[@XFiorentti]

'Chacha found your YT channel...love it....just a quick reminder, Pernil is also the celebrity of every holiday meal for Dominicans, Colombians and Cubans

[@SenseandEdibility]

Yes, absolutely! We ALL have good taste.

[@Ella_B33]

Mine is marinating right now! It's my first time making pernil, and I haven't eaten this in years. I cannot wait 😭 I'm adopting you as mi Tía 😂 Muchas gracias por la receta ❤️

[@SenseandEdibility]

Aww, how sweet!! I promise I'm not the Tía who asks when you're going to get a man, too. I'm the cool Tía.

[@Ella_B33]

Coming back to let y'all know, THIS recipe right here is THE recipe, ok? Just stop looking, you've found the one. I failed on the cuero, but I'm the only Rican in my little family, so they didn't even know what they were missing. I was the only one pissed 😭. Maybe next time I'll get that part right too. But the flavor was BOMB. It got my husband off the couch, and he wouldn't leave me alone for the rest of the day 😩😂. I served it with arroz y gandules and baybayy....if you want to lock a man DOWN, this is how it's done 🙌🏼😩😂😂. Excellent recipe, I'm already being asked when I'm making the next one 😂.

[@SenseandEdibility]

@@Ella_B33 I'm so happy you enjoyed it!

[@geraldnemeth7944]

I'm all in on this next week, Thanks for the video. I've been using sour orange in my marinade but have chosen to forgo it this time. My family no longer makes turkey for the holidays and pernil has become our tradition.

[@SenseandEdibility]

Sour orange is a great addition though. I would probably use it if I had access to it. Buen provecho and happy holidays.

[@escondidostake]

Marta...I love your videos!! You keep me laughing while learning! I will probably never make a pernil (because I'm old and lazy and don't like to cook anymore), however, I will definitely share your video with my family in the hopes that someone will make it. I have two granddaughters I am sure would love to try this recipe. I'm drooling just looking at your GORGEOUS pernil...yummy...and missing Puerto Rico!

[@SenseandEdibility]

That really puts wind in my sails, RoseMarie! Thank you so much. Hopefully you can find someone to make you one, because it's so very necessary, LOL!!

[@NJPyro]

Looks awesome and it's always been a tradition in our families homes and Friends love the roast pork I love the crunchy crackling skin 😋

[@SenseandEdibility]

It’s the best, isn’t it?

[@laladalla]

I’ve never subscribed to a channel EVER, but man you have a proud subscriber here! There’s things in this video my abuelita taught me and so much more that was either new to me or that I forgot! You have a gift!

[@SenseandEdibility]

Thank you so much. I’m honored!