Reheating pernil skin

[worktogthr]

Hey all,

Haven't been around in a while because life has been crazy but I had a question that some of you may be able to help me with. Being know as the meat guy where I work, I have been tasked with cooking 30+ pounds of pernil for a Hispanic Heritage Month Luncheon this coming Tuesday. I have cooked it many times before and happy with my recipe. My only issue is, being such a time consuming dish, I need to cook it this weekend and reheat it. I am going to cook it to a pulling temp, and I know the meat with all of its fat will reheat well in the oven at work (especially with some added moisture) but I am trying to figure out the best way to reheat the skin at work as the skin is everyone's favorite part of this dish. I have tried frying strips of it in a pan, but I feel like it dries out quickly and ends up with the texture of a pork rind rather than the crispy skins mouth feel I looking for. Putting the already cooked and once crisped skin back in an oven just seems to get it too dark looking and not appealing to the eye.

So what do you all say? Thanks so much in advance!

-Chris

 

[tropics]

Chris I don't know what cuts you are using
I did a shoulder hot & fast super crisp skin when reheated
Richie
http://smokingmeatforums.com/index.php?threads/roasted-pork-shoulder-lechon.187516/

 

[worktogthr]

Richie, how did you reheat it?

Chris I don't know what cuts you are using
I did a shoulder hot & fast super crisp skin when reheated
Richie
http://smokingmeatforums.com/index.php?threads/roasted-pork-shoulder-lechon.187516/

 

[tropics]

Richie, how did you reheat it?

Chris I used the oven to reheat I think it was set 350* or 375*
Richie

 

[worktogthr]

Chris I used the oven to reheat I think it was set 350* or 375*
Richie

I already separated the skin, pulled the meat and added some of the cooking juices back to the meat. I was planning on cooking the meat, covered with foil in a 350 oven and figure out another way to crisp the skin back up. When you did your roast did you reheat it whole or how I am going to? I was thinking about just pan frying the skin and laying it on top of the warmed meat.

 

[tropics]

I left mine whole
Richie