Mona and I made this last weekend. Only, we used the recipe on country style ribs in our Crock Pot...interesting.
Here's the link to the actual article and he has a great video you can watch.
NYTimes Pernil Recipe
I don't know why he doesn't recommend the crock pot. He roasts the should in the oven for 5 or 6 hours, that is such a waste of energy.
I threw the whole think in our slow cooker on low at about 7 AM and then went to Stowe for a morning of snowboarding.
We got back around 3 and it was ready. Delicious pork ribs. You definitely have to serve it with lots of lime wedges and you can make a great pork panini with the meat...I know, we are majorly into panini love right now.
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1 comment:
I make pernil in the crockpot and the oven. I find that the drawback to using the crockpot is that you don't get any crispy skin.
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