Recipe

Pernil Recipe

	1bimbi / All my dishes 1 year, 9 months ago Slooooow roasting makes this Puerto Rican pork dish not only easy, but amazingly good. Prep:15m Cook:180m Servings:6	1bimbi
	easy with amazing results

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Ingredients

1 pork shoulder, 4 to 7 pounds

4 or more cloves garlic, peeled I used much more

1 large onion, quartered

2 tablespoons fresh oregano or 1 tablespoon dried

1 tablespoon ground cumin

1 teaspoon ancho or other mild chile powder

1 tablespoon salt

2 teaspoons freshly ground black pepper

Olive oil as needed

1 tablespoon wine vinegar or coder vinegar

lime wedges

Directions

Heat oven to 300 degrees. Score the meat's skin with a sharp knife, making a cross-hatch pattern. Pilse garlic, onion, oregano, cumin. chile powder, salt and pepper together in a food processor, adding oil in a drizzle and scraping down the sides as necessary, until mixture is pasty. (Alternative, mash all ingredients in a mortar and pestle).

Rub this mixture well into the pork, getting into every nook and cranny. Put the pork in a roasting pan, add water to just cover the bottom. Roast the pork for several hours (a four pound roast should be done in three hours), turning every hour and adding water as necessary, until meal is very tender. Finish roasting with the skin side up, raising the heat at the end of cooking if necessary.

Let meat rest 10 to 15 minutes before cutting it up; the meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime and fresh tortillas.

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