SeriesLIVE

Pernil

How to Make...
Succulent roast pork the Puerto Rican way! Mom's recipe is not just for Thanksgiving but you'll be thankful you followed it!
Show transcript
00:03
Hello, honey.
00:04
I'm sorry, I was putting clothes in the dryer.
00:06
I figured, how are you?
00:10
I'm ok.
00:10
What's going on?
00:11
I'm freaking out a little bit, man.
00:13
Why I promised to make a benin for my girlfriend's family and
00:17
I just don't know how to make one.
00:20
So I've made this promise and now I'm screwed a little bit.
00:22
Can you help me?
00:22
Sure.
00:23
Start from the top.
00:24
I just have no idea.
00:25
This is Thanksgiving dinner.
00:26
Yes, we got, we got pork sandwiches the next day.
00:30
Yeah.
00:35
Get a 15 pounder.
00:38
It will serve 10 people.
00:39
It's really simple ingredients, garlic, salt, pepper and
00:44
oil, preferably olive oil.
00:46
All you gotta do is get 15 cloves pretty big, not too small.
00:51
And you mash up 10 and you slice up five.
00:55
You make some incisions on the fat, the fat back and you pull
00:59
it back, but you don't take it off the because what you want
01:03
to do is make whole under it.
01:05
So that part of the pork has also flavor.
01:10
Ok?
01:11
So you make holes on your, after you make all the holes and you
01:16
smash up your, your garlic, you add salt and pepper to your
01:21
garlic.
01:22
It has to taste salty like the sea.
01:26
You add your oil to it.
01:28
And the oil and the reason we putting oil in it is so that it could
01:33
flat in the hole, make the hole as deep as you can, but you don't
01:37
want it to go all the way through just deep enough so it can go
01:40
in.
01:41
You got a small spoon, you make the holes in the pork big enough
01:45
for a small spoon to fit in.
01:46
So you can stuff it because you have to stuff it with it with
01:49
the garlic, salt and pepper.
01:51
After you stuff it all.
01:53
Then you put slippers of garlic in it on all the holes.
01:58
Then you put the fat back over it and whatever is left on the
02:02
water, you just spread it all over the pork.
02:05
You spray your pan, ok?
02:07
You put aluminum foil over it but you don't want the aluminum
02:10
foil to touch the pork because then it's gonna stick to the
02:14
aluminum foil.
02:15
It put it in the refrigerator overnight, take it out early
02:19
in the morning.
02:19
So it can be room temperature and then you put it as high as you
02:23
possibly can inside the oven.
02:26
You put it 250 or if you like 300 let it cook at least an hour and
02:31
a half before you go in there and turn the pot, you gotta turn
02:35
the pot because the ovens never they never cook equally.
02:40
So you gotta turn the pot, you gotta cook for another hour and
02:43
a half and then you turn, you turn it because now we want crunchy
02:49
stuff.
02:49
Right.
02:49
So, an hour and a half and an hour and a half, that's three hours
02:53
So you got two more hours to go.
02:55
The last hour, you uncover the aluminum foil, oil cover and
03:00
then you let it cook for the next hour.
03:01
You raise up the, uh, the heat to at least 3 50 or even four.
03:06
So that the fat that could get crunchy.
03:08
It's already cooked inside.
03:10
That's it.
03:11
After five hours, three o'clock, you should be able to pull
03:13
it out.
03:14
I'm pulling it out of the oven right now and it looks amazing
03:18
It looks so good.
03:19
You didn't, I did not burn it.
03:22
Is it crunchy?
03:22
Is it brown?
03:23
Is crunchy?
03:24
It looks brown and crunchy.
03:25
That's it.
03:25
All you gotta do is pull it out and cut it into pieces.
03:28
But wait for it to cool down a little bit.
03:29
I want you to get burned.
03:30
Oh, thank you.
03:33
I appreciate you.
03:34
It's in your blood.
03:34
Love.
03:35
I know food is in your blood.
03:37
It's definitely my blood right now.
03:38
You see me, man.
03:42
You thanks mom.
03:44
I love you.
03:44
I was told too.