Comments on: Pernil (Puerto Rican Roast Pork)

By: ImmaculateBites

ImmaculateBites — Thu, 16 May 2024 21:22:00 +0000

In reply to Doug Miller. Hi Doug. Rub the spice mixture thoroughly all over the pork, making sure to get it into any crevices. You can do this right before cooking or let the pork marinate with the spices for a few hours or over night for even deeper flavor.

By: Doug Miller

Doug Miller — Thu, 16 May 2024 13:12:00 +0000

In step 2 above… Mix cumin, chili, Sazon Goya, and paprika in a small bowl. Set aside.
What do I do with this mixture? it is not mentioned again in the recipe. Should I be adding that into the crevices of the pork? or is it put on at another time? Thanks!

By: Imma

Imma — Thu, 16 May 2024 17:35:00 +0000

In reply to Phil Young. I hear ya. Which is why I made it optional. You can replace it with ½ teaspoon garlic powder, ½ teaspoon ground cumin, and ½ teaspoon ground coriander. You could add a dash of oregano, too, if you'd like. Hope that helps:)

By: Phil Young

Phil Young — Thu, 16 May 2024 15:58:00 +0000

I want to try this, but am not sure if I can get hold of sazon. Is there something I can substitute it with?

By: IMMACULATEBITES

IMMACULATEBITES — Thu, 16 May 2024 21:12:00 +0000

In reply to Kathy. Sure, that actually sounds really good Kathy. Happy New Year!