ArmyJerry, What Would You Do With a 12 lb. Picnic Shoulder Roast?

[Veer_G]

Hmm? Do give me your recommendation, please.

 

[Snipe260]

He would add some tannerite. Build a catapult launcher and launch over the border wall at the venezualens! Or he would cut a hole, stick his dick in it and offer free food to the illegal gifs showing up on the border!

 

[Veer_G]

 

[ArmyJerry]

Rub of your concoction and smoke it in a cheap electric smoker with scrub oak and mesquite

 

[ArmyJerry]

Heavy smoke first few hours smoke over night.

 

[Snipe260]

View attachment 6986933

Veer, are you fixin to cook that?

 

[Veer_G]

Beer? YOU BASTARD! I'm so, so thirsty 12 years later ...

 

[Veer_G]

 

[Snipe260]

Beer? YOU BASTARD! I'm so, so thirsty 12 years later ...

My thumbs are too damn big!??

 

[Veer_G]

 

[Snipe260]

View attachment 6986935

. Looking good!

 

[Veer_G]

https://en.wikipedia.org/wiki/Pernil

Tomorrow, we roast and make the beans.

 

[TheGerman]

View attachment 6986935

So you just poured hot sauce on it?

 

[thejeep]

post up the process.

 

[Veer_G]

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.

 

[1J04]

View attachment 6986934

Is that a microwavable safe dish?

 

[Veer_G]

Is that a microwavable safe dish?

I hope so. It's from ArmyJerry's Christmas wish list.

 

[1J04]

I hope so. It's from ArmyJerry's Christmas wish list.

lmao

 

[Veer_G]

Here's the disco version for @PPB ...



I think Ashley is way overboard on spices, but her sodium consumption is not my call.

 

[MtnCreek]

Looks good. I've done similar, but no juice and I don't even know what those last to spices are. Rosemary is good too.

 

[pmclaine]

I see "cracklins".

 

[Veer_G]

Looks good. I've done similar, but no juice and I don't even know what those last to spices are. Rosemary is good too.

That's why I provided links. You can easily get them from Goya at a supermarket serving a Latino population.

 

[ArmyJerry]

 

[Veer_G]

View attachment 6987137

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?

 

[308pirate]

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

 

[Veer_G]

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.

 

[308pirate]

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

 

[Alphatreedog]

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?

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 .

 

[Veer_G]

A. Morons don't know how to spell "vara"

B. @ArmyJerry go to 3:57 for the real meat. Dat yellow & blue tho.......THICK

A. Not like we see "alot" of that here, right?

B. Yeah, I figured the jamón wouldn't go unappreciated.

 

[Veer_G]

Progress report:

Done, except for browning the fat cap. Jack it up to the broiler and watch it like a hawk.

Stewed kidney beans on the boil, simmering now. Rice in about 30 minutes.

 

[ArmyJerry]

Fail. You cooked it indoors in a frikken oven

 

[Veer_G]

Fail. You cooked it indoors in a frikken oven

Were you hoping for Serbian ASMR food porn?

 

[ArmyJerry]

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)

 

[ArmyJerry]

Bean soup looks good VeerG, made me ask the wife to make some lima bean soup.

 

[ArmyJerry]

My Din Din, Potato soup, shrimp spicy Korean style.

 

[Veer_G]

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.