Need a good recipe for pork butt done latino style. Martha's and Bobby Flay's were terrible!
10 Comments
ChefJuneJanuary 13, 2014
Are you referring to Pernil? or Cochinita Pibil?
pierinoJanuary 13, 2014
Are you trying to do pork butt Mexican style? Cuban style? Puerto Rican style? Border style? They are all different but pork figures big time in all of these cuisines.
healthierkitchenJanuary 13, 2014
This is it from Diana Kennedy:
http://food52.com/blog...
http://food52.com/blog...
healthierkitchenJanuary 13, 2014
there was also a genius recipe on this site a while back. Will see if I can track it down.
healthierkitchenJanuary 13, 2014
If you have access to Roberto Santibanez' Truly Mexican, which I learned about from the Piglet contest here, he has a great one
luvcookbooksJanuary 13, 2014
http://www.nytimes.com...
This should take you to a Mark Bittman recipe for Pernil from the NYT.
This should take you to a Mark Bittman recipe for Pernil from the NYT.
eggnationJanuary 13, 2014
The best pork butt I ever made, and ever tasted, is one from the Epicurious site, published in Bon Appetit May 2011, titled "Chile-Braised Pork Shoulder Tacos." You don't have to do tacos, you can use the delectable results any way you want. It's quite a time and labor investment, but so worth it.
LeBec F.January 13, 2014
http://www.epicurious.com...
this is the link for eggnation's comment. sure looks great!
this is the link for eggnation's comment. sure looks great!
Troy J.January 12, 2014
This is nails. http://www.food.com/recipe...
Try this one: http://www.food.com/recipe...
I score the fat down to the meat, like a checkerboard, and I go with even more garlic and oregano than called for in recipe. By the end of the cook, the fat is like bacon and the meat is perfect. I also sprinkle the outside of the meat with a pack of Goya Sazon just prior to putting in the oven.
Try this one: http://www.food.com/recipe...
I score the fat down to the meat, like a checkerboard, and I go with even more garlic and oregano than called for in recipe. By the end of the cook, the fat is like bacon and the meat is perfect. I also sprinkle the outside of the meat with a pack of Goya Sazon just prior to putting in the oven.
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