What's For Dinner Wednesday
A few nights ago, I made my Gyro loaf again at Jane's request and I put it on my Facebook status. Sherry commented "send me some!" and the reply was prompt: if you send me some Pernil, I'll send you some Gyro. A deal was struck.
My memory jogged, I googled Pernil to see spices and preparation I had to do to the pork shoulder and was surprised to find how simple it was. Make a rub, possibly let it marinate for a day or two (I didn't, but will next time), then roast low and slow for hours.
Now I'm kicking myself that I didn't try this sooner. The meat falls off the bone and is tender and juicy. I am also kicking myself that somehow, the four pound roast is what made it into the cart, not the eight pounder. That won't happen again.
I want to see what Ed's take on this is. He hates pork chops but generally likes all things pork. I suspect this will be a hit and that I won't have leftovers.