Puerto Rican Roast Pork Shoulder

This recipe is for a bone-in pork shoulder, or pernil. it is marinated in a garlicky paste for 1 to 3 days; the longer the better. unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. adapted from daisy martinez. cooking time is approximate. the original recipe called for a 4.5 lb pork shoulder. the smallest i found was 8.5 lbs.

Steps

Using a mortar and pestle , pound the garlic and the salt to form a paste.

Add the pepper and oregano and pound well to incorporate.

Stir in the olive oil and vinegar , this called a wet adobo which will keep in the refrigerator for 5 or 6 days.

Place the roast skin side up and make several slits , about 1 1 / 2 inches long and as deep as possible.

Spoon some wet adobo into the slit.

Turn roast and do the same with the other sides , then rub the adobo all over.

Refrigerate , covered for at least one day , up to 3.

Turn once a day.

Preheat oven to 450 degrees f.

Roast , skin side up , on a rack in a roasting pan for 1 hour.

Reduce heat to 400 degrees f and roast until the skin is deep golden and crackly , about 3 hours.

Let rest at least 15 minutes before carving.

Remove the crispy skin and cut into smaller pieces.

Carve the meat , parallel to the bone , all the way through to the bone.

Ingredients

garlic cloves, kosher salt, black peppercorns, dried oregano, olive oil, white wine vinegar, pork shoulder