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Pork picnic.

post #1 of 6
Thread Starter 
3.5h at 350 degrees, seasoned Puertorrican style by my wife, the best at it. Dry bribed for 3 days.

post #2 of 6
What's Puerto Rican style seasonings?
post #3 of 6
Thread Starter 

We use a paste made with olive oil, a ton of garlic, red/green peppers and cilantro.

post #4 of 6
Looks awesome! You dry brined and then put the paste on just before throwing it on or did you marinate in the paste?
post #5 of 6
Thread Starter 

No brine, just apply the paste and leave in the refigerator for 2-5 days, covered in plastic.

post #6 of 6

 The Ham looks great , sounds easy , but I'd use  Chiles (N.M.) . sounds tasty. 

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