Pernil is a Puerto Rican dish often made at holidays. This would even be a nice dish to celebrate the BIG GAME. It feeds a lot of people and tastes delicious. The leftovers make a great Cuban Sandwich.
Pork Shoulder, about 7-10 pounds, (depends on how many people you are feeding)
Garlic Cloves, 3-4
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon dry oregano
2 tablespoons oil, I use canola
1 tablespoon white vinegar
In a Mortar and Pestle add salt, garlic, peppercorns and oregano. Smash ingredients until the peppercorns are all broken up and the garlic is also all broken up in small pieces. Now add oil and vinegar. Mix all together. Let stand while you prep the pork roast.
In a roasting pan, add the pork, fat side down. Cut slits into the pork big enough to add small spoonful’s of the oil & garlic mix. Add the mix with a spoon until all slits are full about 10-15 cuts. Add remaining mix on top of the pork. Cover with saran wrap and leave in fridge overnight to marinate.
The next day:
Preheat oven to 400 degrees. Remove pork from fridge, remove saran wrap. Place the pork in the roasting pan in oven and cook until meat thermometer reads done for pork. A 10 pound roast will usually take about 5 hours, check the temp for done.
When done cooking slice and serve with your favorite sides. If you have leftovers, don’t worry this meat is great for Cuban Sandwiches.