Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style recipe
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Ingredients
- ¼ cup olive oil 3 tablespoons white vinegar 10 cloves garlic, or more to taste 2 tablespoons dried oregano 1 tablespoon salt 1 ½ teaspoons ground black pepper 5 pounds pork shoulder, trimmed of excess fat
Nutrition Info
- 355 caloriescarbohydrate: 2.2 gcholesterol: 111.6 mgfat: 23.7 gfiber: 0.7 gprotein: 31.8 gsaturatedFat: 6.9 gservingSize: -sodium: 966.2 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Directions
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Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle, mash into a paste.
Make deep slits into the pork with a small knife. Stuff slits with the paste, rub any remaining paste over the pork.
Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.