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.
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.
This is nails. http://www.food.com/recipe/pernil-puerto-rican-pork-shoulder-115565
Try this one: http://www.food.com/recipe/pernil-puerto-rican-pork-shoulder-115565
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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http://food52.com/blog/2221-diana-kennedy-s-carnitas
This should take you to a Mark Bittman recipe for Pernil from the NYT.
this is the link for eggnation's comment. sure looks great!
Try this one: http://www.food.com/recipe/pernil-puerto-rican-pork-shoulder-115565
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.