Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
Ingredients
- garlic: 10 clove (to taste)
- olive oil: 0.25 cup
- white vinegar: 3 Tbsp
- oregano: 2 Tbsp (dried)
- salt: 1 Tbsp
- ½ teaspoons ground black pepper: 1 piece
- pork shoulder, trimmed of excess fat: 5 pound
Metric Conversion
Stages of cooking
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Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
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Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
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Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
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Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
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Preheat the oven to 300 degrees F (150 degrees C).
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Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.
