Using traditional brick ovens, we load our pinas that range from 35-110lbs, steam injected and keep the oven temperature between 194-198 Fahrenheit. The cooking time is 48 hours. After 24 hours in the oven, we shut it off and let the pinas “sweat” out all the undesirable juices. After the “sweating” process is complete, we then finish with 24 more hours of steam cooking.

Leave a Reply

Your email address will not be published.