Description
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
Ingredients
- ¼ cup olive oil
- 3 tablespoons white vinegar
- 10 cloves garlic, or more to taste
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
- 5 pounds pork shoulder, trimmed of excess fat
Instructions
- Combine garlic cloves
- olive oil
- vinegar
- oregano
- salt
- and black pepper in a mortar and pestle; mash into a paste.
- Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
- 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.
- Take pork out of the refrigerator
- uncover
- and bring to room temperature
- 1 to 2 hours.
- Preheat the oven to 300 degrees F (150 degrees C).
- 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.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 13 hrs 15 mins
Servings: 8