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 calories
carbohydrate: 2.2 g
cholesterol: 111.6 mg
fat: 23.7 g
fiber: 0.7 g
protein: 31.8 g
saturatedFat: 6.9 g
servingSize: -
sodium: 966.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle, mash into a paste.

  2. Make deep slits into the pork with a small knife. Stuff slits with the paste, rub any remaining paste over the pork.

  3. 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.

  4. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.

  5. Preheat oven to 300 degrees F (150 degrees C).

  6. 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.

Recipe Yield

8 servings

Recipe Note

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

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