Pernil Spanish Style Roast Pork How To Make Chicharron: Craving the crispiest pork skin and the most flavorful, juicy pork roast? You're in for a treat with my Spanish-style roast pork recipe! In this video, I'll show you how to make Pernil, a deliciously seasoned roast packed with garlic, paprika, and fresh herbs. And the best part? I’ll reveal the secret to creating that perfect, mouth-watering chicharrón—the crunchiest pork skin you've ever tasted!
From prepping the marinade to roasting the pork low and slow, I'll guide you step-by-step on infusing rich, bold flavors into every bite. Learn the simple tips and tricks to ensure the skin turns golden and crackles just right while keeping the meat tender and juicy underneath.
Whether you’re cooking for a special occasion or want to impress your family with a fantastic meal, this recipe will surely become your go-to for an unforgettable pork roast experience. Ready to dive into the best roast pork with epic crunchy skin? Click now and Let’s Get To Cooking!
Pernil Spanish Style Roast Pork How To Make Chicharron
8 lbs Pernil (Pork)
1/4 cup oil
5 tbsp garlic minced or finely chopped
2 tbsp sofrito
2 tbsp adobo (red cover)
2 tbsp chicken bouillon
2 tbsp All-purpose chicken seasoning (CWT Brand)
2 tbsp Sazon total complete
2 packs Sazon
2 tsp ground cumin
1 tbsp oregano dried
1 tsp salt
1/2 tsp pepper
Oven temp: 325F
Cooking Time: 25-30 per pound
8 lb pernil: Roast for about 4 hours covered at 325F. And 30 minutes uncovered at 375F
Pernil Resting Time: 30 minutes
Separate the pork skin from the flesh.
Place slits into the pernil on all sides.
Take the marinade and place it all over the pork shoulder. Place the marinade into the slits as well.
Pat the skin dry, before adding Adobo and Sazon. Spread the dry seasonings onto the top.
Place the pork into the refrigerator overnight to marinate.
After removing the pork from the refrigerator, pat the top of the skin dry with a paper towel.
Cover the pan with aluminum foil before placing into the oven to roast.
Roast the Pernil (pork) at 325F at 25-30 minutes per pound.
Baste the pork with the juices in the pan every 30-40 minutes, avoiding the skin.
During the last 30 minutes remove the foil, and increase the oven temp to 375F-380F to allow the pork skin to become crispy.
Remove the pork from the oven and let the pernil rest for 30 minutes before serving.
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