Pernil

Ingredients9

• bone-in skin-on pork shoulder3 kg
• garlic cloves12
• dried oregano2 tbsp
• salt2 tbsp
• black pepper1 tbsp
• ground cumin1 tbsp
• olive oil60 ml
• white vinegar60 ml
• sweet paprika1 tbsp

Method

1. Crush the garlic with the oregano, salt, pepper, cumin, and paprika, then stir in the olive oil and vinegar to make a paste.
2. Score the pork skin in a crosshatch and make deep slits in the meat without cutting through the skin.
3. Rub the paste all over the meat and into the slits, then refrigerate covered for at least 8 hours or overnight.
4. Bring the pork to room temperature, place skin side up in a roasting pan, and roast at 160°C until very tender, about 4 to 5 hours, basting occasionally with the pan juices.
5. Raise the heat to 220°C for the last 15 to 20 minutes so the skin crisps into chicharrón.
6. Rest for 20 minutes, then carve the meat and break the crackling into pieces to serve.