My Puerto Rican dad Juan Manuel made a slow cooked Puerto Rican Pernil Pork for 12 hours on 250 degrees. At the end he cranked up the heat to 500 degrees for 6 Minutes to get that signature crispy skin. Check out the recipe below, along with a short video of how your pernil should…
The Porchetta Sandwich, Only in NYC
Next time you’re in NYC and need a sandwich to go before a long train ride home, consider stopping by acclaimed chef, Sarah Jenkins’ Porchetta. Only in NYC do you find a sandwich shop dedicated to one type of sandwich, a pork sandwich so tasty, no condiments required!. Marinated in spices such as rosemary and…
