Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

I can't mention enough that is a brilliant chef.

Part 1 top: https://www.furaffinity.net/view/37353875/
Part 2 middle: https://www.furaffinity.net/view/37354035/
Part 3 bottom: https://www.furaffinity.net/view/37390101/

******************************

Part 1: "Alright kids, you are in for a treat this time. I might give you an actual recipe for once (mainly because an old friend keeps asking and if he's watching this channel, then he can have access to it). Pernil ("pear-neel" but roll the "R") is a spanish roasted pork shoulder. Similar to Pulled Pork of the American South and Kalua Pork of Polynesia. Of course, seasonings are always different. These are my four seasonings I typically use, along with a head of garlic, the cloves cut into thick slivers (I'll explain later). Don't worry, the Adobo is my last one, I'll be making my own once this is finished. This will be a multi-part series as I just seasoned it, but will not cook it until tomorrow." (Garlic powder [not pictured], Oregano, Adobo seasoning and Pepper)

Part 2: "Ok, now that we have the mixture, next is to take a long, very sharp knife (to cut through the skin and fat tissue) and stab the poor swine. My way of doing it is stabbing a hole in a + pattern, then angling my blade to form a "slide" as I dump a good amount of the seasoning to fill the hole. The reason we're doing this, if it wasn't obvious, is to ensure the inside of the pork is well seasoned and not just the surface area. So you'll be doing a lot of stabbing and sprinkling. Once you fill in the seasoning, take a sliver of garlic and shove it in there. If you run out of garlic, that's fine, just have enough that you think the flavor will permeate throughout the meat. It's a dirty job. Keep at it until all the seasoning is gone and you think you made enough holes as well as coated the surface on all sides.

At this point, you can squeeze lemon juice or vinegar on this. Typically to remove any game flavor. I personally don't do this, but drizzle olive oil (not EVOO) over it.

Now let it set for a few hours, preferably overnight, like what I'm doing. So I'll continue this tomorrow evening with the remaining posts."

Part 3: "So, after having the pork shoulder marinate overnight, let it sit until it comes to room temperature and preheat the oven to 325. I had 5 lbs (I took 2 pounds off as I was using that for an Italian dish separately). Then pop it into the over, covered and skin side up, for about 4 hours. Uncover it in the last 30 minutes so that the skin can begin the blister. And that's it! Here it's served with classic white rice and beans."

If any questions please ask or you can also go here: https://cooking.nytimes.com/recipes/1016234-pernil
(skip the vinegar part :B)