can you use a metal pan to make tuna noodle casserole?
Mine's is in the oven nowI cooked one for my aunt yesterdayI marinade it with jamon, adobe, sazone, garlic, and olive oilI insert sliced garlic (about 4 cloves) directly into the meat before putting the marinade onI marinade it for about 2 daysYou do not, however, season the skin/fat on topYou cut it away from the meat, but leaving it in tact; put marinade UNDER the skinThen lay the skin back downThe skin/fat must remain dry to get that crispy bacon taste and textureYou score the skin/fat a bit and sprinkle pepper and salt on it, rub it in just before cookingCook at 350 for 3-5 hours, depending on the size of the porkDon't forget to make your arroz con gandules (rice and peas) I always make candied yams with minesBon Appetite!
I usually cook mine in a bake 'n bag from Reynolds, in a pan in the oven at 350 degrees for about 3 1/2 to 4 hours, or until a fork easily shreds the meat google pernil, and watch the video with step by step instructions and video
1 8-10 lbsPERNIL (Pork Shoulder) 1 Big head of garlic Adobo to your taste 2 Teaspoons of ground black pepper 1 Tablespoon of olive oil 1 Teaspoon of crushed oregano Directions Start by pre-heating your oven to 350?Sit down and peel all the garlic (while you are watching a little bit of your novela (soap))(TIP) Wash the pernil with cold water and sprinkle some adobo to your tasteFor a better flavor, season the night beforeMake stabs (about 1 inch wide) so you can put the paste like mixture in them(Ladies be nice and don't think about that new dress that he won't let you buy when you are stabbing the pernil)Take out your pilón and dust it off (ha ha)Mash the garlic to a paste and add the oregano and pepper(Achoo!! Salud-Bless You) After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixtureFUA, it is readyPlace about 1 teaspoon of the paste into each hole of the pernilCover the bottom of your baking pan with aluminum foil and place the pernil on top(TIP) Cover the pernil well with aluminum foil so it will come out juicy, not dryUncover it for the last 15 - 20 minutes on a high setting for some crunchy chicharrón skinBake for 4 to 5 hours at 350?(The time depends on your ovenCheck it in 3? hours)(TIP)
i guess, but you might want to line it with aluminum foil I am sure it is going to stick, so spray the foil.I till probably cook quicker in the metal pan as well.
