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Name: Pernil
Total time: 6 h
Yield: Serves 8
Cuisine: Puerto Rico
Ingredients: 3 kg bone-in skin-on pork shoulder; 12 garlic cloves; 2 tbsp dried oregano; 2 tbsp salt; 1 tbsp black pepper; 1 tbsp ground cumin; 60 ml olive oil; 60 ml white vinegar; 1 tbsp sweet paprika

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Puerto Rico6 hServes 8cocinado antes

Pernil

Ingredientes9

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

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Preparación

Crush the garlic with the oregano, salt, pepper, cumin, and paprika, then stir in the olive oil and vinegar to make a paste.
Score the pork skin in a crosshatch and make deep slits in the meat without cutting through the skin.
Rub the paste all over the meat and into the slits, then refrigerate covered for at least 8 hours or overnight.
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.
Raise the heat to 220°C for the last 15 to 20 minutes so the skin crisps into chicharrón.
Rest for 20 minutes, then carve the meat and break the crackling into pieces to serve.