Pernil Roast

A classic and flavorful dish of marinated and roasted pork shoulder with crispy skin.

Ingredients

10	garlic cloves
1	teaspoon black pepper
2	scallions, chopped
2	tablespoons dried oregano
3	tablespoons white wine vinegar
4	tablespoons salt
	Juice of a large lime
¼	cup extra-virgin olive oil
1	6 to 8 pound pork shoulder roast

Instructions

• 1. Begin by preparing the marinade. In a mini food processor, combine garlic cloves, black pepper, chopped scallions, dried oregano, white wine vinegar, salt, lime juice, and extra-virgin olive oil. Process until smooth.
  2. Prepare the pork shoulder by making one-inch slits on the fat or skin side. Place the roast in a roasting pan and generously massage it with the marinade, ensuring it gets into the slits. Use all the marinade on all sides of the roast.
  3. Cover the marinated roast tightly with foil and refrigerate for a minimum of 6 to up to 24 hours for optimal flavor infusion.
  4. When ready to roast, remove the marinated pork from the fridge 30 minutes beforehand. Preheat the oven to 325℉. Add one cup of water to the roasting pan and cover the roast.
  5. Roast the pork covered for 3 hours, then uncover and continue roasting for an additional 3 hours or until the meat is tender, the skin is crispy, and the internal temperature reaches at least 160℉.

Jul 21, 2024