tag:blogger.com,1999:blog-4309470395783938361.post5371115896386831703..comments2024-03-29T08:42:30.985-04:00Comments on Mystery Lovers' Kitchen: Holiday Pernil: Slow-Roasted Puerto Rican-Style Pork Shoulder by Cleo CoyleKorina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4309470395783938361.post-35175214596234464272016-12-28T20:29:45.930-05:002016-12-28T20:29:45.930-05:00I made the roast for Christmas dinner, Cleo. Today...I made the roast for Christmas dinner, Cleo. Today we wanted Cuban sandwiches but no Cuban bread was in sight north of Boston - so I baked some! Pix on my facebook page tonight. Thanks for the bunches of tasty meals - with that soup bone ready to boil down tomorrow, too.Edith Maxwellhttps://www.blogger.com/profile/01388006370860482509noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-15391534001692796982016-12-14T10:13:56.160-05:002016-12-14T10:13:56.160-05:00Can't wait to try your recipe. I have a frien...Can't wait to try your recipe. I have a friend that maes this every New Year's for her family. Sadly, they moved away.Kathleen Kendlerhttps://www.blogger.com/profile/01784606553882871507noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-54164900138936952882016-12-13T17:49:27.899-05:002016-12-13T17:49:27.899-05:00Peg - Marc and I are with you on the crispy pork s...Peg - Marc and I are with you on the crispy pork skin. When it's cooked just right, hot and brown and crispy, it's almost too good for words (in our house, anyway, since we're rendered speechless as we stuff our faces).<br /><br />On the Goya seasoning question, we use the all-purpose Adobo seasoning with the red cap (no saffron). <br /><br />On your final question (cutting up the Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-22193560238384757632016-12-13T17:24:04.714-05:002016-12-13T17:24:04.714-05:00Rachel - Thank you for the kind note. Marc and I w...Rachel - Thank you for the kind note. Marc and I wish you every good thing for the holidays. We hope you enjoy DEAD COLD BREW--and the pernil, too. May you eat with New Year's joy!<br /><br />~ Cleo <a href="http://www.coffeehousemystery.com/" rel="nofollow"> Coffeehouse Mystery.com</a> <br />“Where coffee and crime are always brewing…” <br /><a href="http://www.twitter.com/cleocoyle/" rel="Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-46732442252861795002016-12-13T17:20:19.886-05:002016-12-13T17:20:19.886-05:00Ha-ha! Yes, we too are garlic eaters (love the stu...Ha-ha! Yes, we too are garlic eaters (love the stuff), and it's terrific in the marinade, amazing fragrance. Cheers for stopping by today, Karen. Marc and I wish you and your loved ones the very best for the holiday season and new year!<br /><br />~ Cleo <a href="http://www.coffeehousemystery.com/" rel="nofollow"> Coffeehouse Mystery.com</a> <br />“Where coffee and crime are always brewing…” Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-91383224366683806202016-12-13T16:57:55.273-05:002016-12-13T16:57:55.273-05:00Hi, Libby - "Drooling" is the ultimate c...Hi, Libby - "Drooling" is the ultimate compliment to a food photographer, I appreciate it! On your question... <br /><br />Marinate at least six hours--for a 6 to 8 pound pork shoulder--and overnight is even better! (Thanks for asking about that language, I edited the post to make that section clearer.)<br /><br />Cheers, Libby, I always, always appreciate seeing you in the Kitchen...Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-43392527088888773102016-12-13T12:59:25.349-05:002016-12-13T12:59:25.349-05:00Beautiful post, Cleo, I'm going to try this fo...Beautiful post, Cleo, I'm going to try this for New Year's Eve. I am also looking forward to your new Coffeehouse Mystery. Keep up the great writing!Rachel - Library Ladyhttps://www.ocls.info/noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-86577802998940166112016-12-13T11:32:09.055-05:002016-12-13T11:32:09.055-05:00Drooling. You had me at "10 cloves of garlic&...Drooling. You had me at "10 cloves of garlic".Karen in Ohiohttps://www.blogger.com/profile/13846039203123720312noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-86202891542448026282016-12-13T10:01:45.566-05:002016-12-13T10:01:45.566-05:00I'm swooning this looks so good! My in-laws us...I'm swooning this looks so good! My in-laws used to roast a suckling pig for Christmas and the crispy skin was to die for. As for the Goya seasoning--with or without saffron? There are two kinds. I'm assuming you can also just slice this and serve like a roast for a main course?Peg Cochranhttps://www.blogger.com/profile/05319534671560625590noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-85152971981113156242016-12-13T09:43:03.882-05:002016-12-13T09:43:03.882-05:00I am drooling! This sound utterly unctuous!
A que...I am drooling! This sound utterly unctuous!<br /><br />A question. " If you have doubled the ingredients for a 6-8 pound pork shoulder, you must marinate at least 6 hours" "If" you double? Should we?Libby Doddhttp://www.libbydoddart.comnoreply@blogger.com