Thursday, November 25, 2010

Pernil Pork Party - Thanksgiving Update

Ok folks.   I woke up at 6am to prep the pig for the hole.    The best thing was when I took it out of the refrigerator and opened it.   It was the most fragrant Pernil I have smelled.    You can defintely smell the garlicy goodness but what also came through was the increased fresh oregano and peppers.    YUM.  It went in the hole at 636am so I will be able to pull it out at 1037am.    Tick Tock the smells are going to kill me!!!

I applied a final hit of adobo and fried the skin in hot canola oil for 5 minutes to really crisp it up.  YUM

No comments:

Post a Comment