While doing the pernil, it’s good to pick up and throw in some chorizos and ribs and chickens so you’ll have something to munch on. Oh yeah, don’t forget to pick up some pig skin to make chicharones.

Pig fat…mmmmmmm

>pernil (pig leg)

There’s a local shop that sells whole legs on occasion but you have to be quick or else they hit the band saw. That’s something I definitely want to smoke when I get this temp management down.

The same goes for ribs and pernil and other tasty pig parts. We cook a pernil (pig leg) every noche buena and a 15 lb. piece of meat with the bone in will take about 14 hours to get to that really good falliing apart stage. Ribs take about 3 to 4 hours cooking slowly so they have that slide the bone out consistency.

Great blog, thanks.

The wrapping part was one thing I got right and it really does make a difference. I read about that before but couldn’t resist slicing off a morsel between grill and wrap. Came out a lot better after resting for an hour.

I finally found a thermometer. Huge one for commercial ovens and can read temps much higher than I need but it works great nonetheless. Gave the grill a try this past weekend with good results where the meat was done but still I should have let it cook a little longer. The inner part still had that quick oven roasted texture. However, this trial and error stuff doesn’t bother me one bit

Definitely want some pulled pork so next time I’ll let the meat reach 190.

When the temp didn’t change, you were at the “plateau phase” where the fat is rendering inside the meat and the magic is occurring

Also, when the butt hits 190 degrees, wrap it up and let it rest for an hour or two. That lets the juices seep back towards the bark. Then, tear it apart and soak it in some vinegar sauce.

My wife is at home in the USA making pulled pork today, and I just arrived in Buenos Aires for a weeklong trip. While I’m jealous that the rest of my family will be eating pulled pork, I’m anxiously awaiting dinnertime when I can have some mollejas and provoleta.