- Thread starter Veer_G
- Start date
Rub of your concoction and smoke it in a cheap electric smoker with scrub oak and mesquite
Heavy smoke first few hours smoke over night.
Veer, are you fixin to cook that?
My thumbs are too damn big!??
. Looking good!
So you just poured hot sauce on it?
post up the process.
You slit the picnic shoulder all over about and inch and a half deep and stuff the slits with a paste mixture of (in this case) ground garlic, black pepper, oregano, and olive oil. The shoulder gets an all-over rub with two spice mixtures, sazón, and adobo, and the juice of an orange. It sits overnight and then you roast it foil-covered at 350º for 30-35 minutes per lb. At the end, you pull the foil, and throw on the broiler to crisp the skin. Some people will cut the fat cap off, along with the skin, but leaving it in place allows it to baste the pork. The crisped skin is great by itself, but even better sliced and fried as chicharrón.
I hope so. It's from ArmyJerry's Christmas wish list.
Here's the disco version for @PPB ...
I think Ashley is way overboard on spices, but her sodium consumption is not my call.
I think Ashley is way overboard on spices, but her sodium consumption is not my call.
That's why I provided links. You can easily get them from Goya at a supermarket serving a Latino population.
Taylor Ham is a whole 'nother subject. Best thing to ever come from Trenton, aside from tomato pies.
Here's what they like to do with picnic shoulders in Spain:
If anything, it's even simpler than the Caribbean model. @308pirate , you got any good pernil stories?
No, not really. Other than as Noche Buena gets closer, my hangriness for lechon a la varita grows
Mmm. I feel the need to let the madness overtake me and head to Union City for some lechón asado.
A. Morons don't know how to spell "vara"
B. @ArmyJerry go to 3:57 for the real meat. Dat yellow & blue tho.......THICK
I have tasted Heaven and it was served at DeLorenzos on Hamilton Ave in Trenton .
They moved but still a Sonata for the palette. Reinforces my argument that Jersey has the best pizza in the Country .
A. Not like we see "alot" of that here, right?
B. Yeah, I figured the jamón wouldn't go unappreciated.
Fail. You cooked it indoors in a frikken oven
Miami living 15 years MFers, La Caja China, the only way to do it. Simple and perfect every time, cook a whole goddam pig.
Union City works too.
This is a non Union City redneck Cuban (which most are)
Union City works too.
This is a non Union City redneck Cuban (which most are)
Bean soup looks good VeerG, made me ask the wife to make some lima bean soup.
My Din Din, Potato soup, shrimp spicy Korean style.
Backseat Driver 6 is dissecting the pernil, scraping fat from the back of the cracklins and getting rid of the other unacceptable bits as I write. I suggested dumping it 20 yards into the woods to see what sort of ruckus it would stir up, and the dog gave me a dirty look. Tomorrow, pernil gravy.
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