Oh you are in for an absolute treat, then! Be sure to give it at least a couple of hours of uncovered roasting to crisp up that skin :-D
If you’ve got a probe, definitely keep an eye on internal temp. . . mine overcooked slightly, despite being a nearly 10lb behemoth, which reduced the tenderness from what it could have been :(
The finished pernil. The skin darkened a bit more than I hoped but I taste tested it and its quite tasty. The flavors come through more than I expected, turning ordinary pork into a fiesta. Im letting it rest for a bit and then its time to have a tasty late lunch.
Eh, due to the aforementioned toughness and saltiness issues, I am content with what I’ve gotten out of it, but would really rather start fresh next time around and do better.
Potatoes in hash drink up a lot of salt, my main man. Few meals better than a plate of hash, crispy on the outside soft on the inside, with a couple fried eggs on top.
Trick is to use the store-bought frozen shredded potatoes. Sounds blasphemous but they come out great and are insanely easy. Stir em up with oil, green pepper, onion, and a ton of garlic and paprika. And the protein of your choice. Press down hard and leave it alone until a thick golden crust, then flip onto a plate and back in for the other side.
You can make them yourself, but you need to peel and shred potatoes, rinse the shreds several times to get rid of the starch, then squeeze out all the water in a kitchen towel. It’s kind of a pain in the ass and the frozen ones are just as good. Some things aren’t worth making yourself. Puff pastry is another example of that.
I mean, sure, spuds aren’t truffles, but there are whole worlds of difference between God’s honest potatoes and the empty cellulose that Ore Ida grows in its denatured Idaho fertilome matrix.
Again, there’s potatoes and potatoes. It’s like the difference between garden tomatoes and supermarket hydroponics. Maybe not as stark, but the same principle.
Mainly I was surprised by Armando’s notion that he couldn’t do better than Ore Ida. It’s totally doable!