Pernil

Ingredients

• 4 lb boneless pork shoulder
• 6-8 minced garlic cloves
• ¾ tsp dried oregano
• ¼ tsp black pepper
• 1½ tbsp olive oil
• 1½ tbsp white vinegar
• 4 tsp salt (or 1 tsp per pound)
• 1 packet Sazon Culantro y Achiote

Instructions

1. Combine the garlic, oregano, black pepper, salt into a pilon (mortar and pestle). Using the pestle, smash up the garlic and the spices together. Remove the pestle, using a spoon to scrap off any of the garlic.
    
2. Add the olive oil and white vinegar, and stir until everything is thoroughly mixed.
    
3. Prepare a pyrex dish by lining it with enough heavy-duty aluminum foil to wrap the entire roast (dull side up/shiny side out).
    
4. Open the roast in the sink. It's usually in a string net. Cut off this net and wash the roast thoroughly. Place it onto the aluminum foil in the dish.
    
5. Sprinkle the packet of Sazon on the roast, using your hands to cover the entire pork (both sides). Then turn the fatty side to face up.
    
6. Using a sharp knife, make 1" deep cuts into the pork. I find twisting the knife once it's in helps to open the holes. Space the cuts approx 1½" apart.
    
7. Spoon the garlic mixture into the holes, using your fingers to get all the mix deep into the meat. Pour anything that remains over the top and spread evenly with your hand.
    
8. Close up the foil tightly around the roast, then wrap the entire tray in plastic wrap (otherwise your entire fridge will smell like the roast... that might now be a bad thing). Refrigerate for at least 2-4 hours (1 hour per pound or longer is optimal, though you can do less if you're time-crunched).
    
9. Remove the roast from the fridge 30 min before you turn on the oven. Pre-heat oven to 325º F.
    
10. Remove the plastic wrap, and bake for 3-4 hours (~1h/lb, though depending on the shape it can take less). Internal temperature should be 165º F.
     
11. Increase oven heat 375º F.  Open aluminum foil and cook for 45 min, or until skin is crisp (watch carefully so you don't burn the skin).