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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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02-24-2015, 08:34 AM | #1 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,404
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Permil pork recipe.
This sounds good and seems easy to make. Italian, Greek, Chinese, Cuban, food is hard to resist.
Visiting my Cuban friends in south Fla. I come home 10 lbs heavier. "This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer." http://cooking.nytimes.com/recipes/1016234-pernil
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02-24-2015, 09:48 AM | #2 |
Statistical Error
Join Date: Mar 2006
Location: Homeless
Posts: 43,649
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I'll take pork over lamb any day. In fact I'd take it over beef some times.
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03-02-2015, 11:22 AM | #3 |
Moderator
Join Date: Mar 2006
Posts: 66,447
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I made the recipe last night using a pork loin I had in the freezer.
It is definitely a keeper!
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03-02-2015, 01:59 PM | #4 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,374
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You can buy the stuff already mixed and ready to go here, even by the gallon (refrigerate after opening), it's labeled as "Spanish BBQ Sauce" I've got some in the other fridge. It sure gives it a tangy taste but it's made from sour oranges instead of vinegar.
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