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Author Notes: Pernil, here in the US, is most often a highly seasoned pork roast with Puerto Rican roots. It cooks low and slow until it almost falls off the bone. Because it's such a large roast there are plenty of leftovers for carnitas, Cuban sandwiches, tacos and even pulled pork sandwiches. I've even made a quick version of my Meaty Cabbage and Rice Stew on this site. Give yourself plenty of time for this roast...I do the prep the day before.. —inpatskitchen
- One 6 to 8 pound pork shoulder roast (skin on if you can find it) or fresh ham with skin on
- 10 cloves garlic
- 1 teaspoon black pepper
- 2 scallions, chopped
- 2 tablespoons dried oregano
- 3 tablespoons white wine vinegar
- 4 tablespoons salt
- Juice of a large lime
- 1/4 cup extra virgin olive oil
- Place all ingredients (except the pork shoulder of course) in a mini food processor and process until smooth.
- Cut one inch slits on the fat or skin side of the roast, place in a roasting pan and then massage the roast with the marinade, pushing some into the slits you've made. Use all of the marinade over all sides of the roast.
- Cover the roast tightly with foil and place in the refrigerator for 6 to 24 hours. ( The longer the better)
- When ready to roast, take the pork out of the fridge about 1/2 hour early and pre heat your oven to 325F. Add one cup of water to the roasting pan and recover the roast.
- Roast for 3 hours, covered and then uncover and roast for about 3 hours more or until the meat is soft and juicy, the skin is crisp and the internal temp is at least 160F.
- This recipe was entered in the contest for Your Best Recipe for Now and Later