Ingredients

How to make it

  • 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.

Reviews & Comments 3

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  • ahem 16 years ago
    It is a great recipe. It should be...It's Mark Bittman's recipe for Pernil that was printed in the New York Times in January of 2008. http://query.nytimes.com/gst/fullpage.html?res=9504E6D81F3BF931A35752C0A96E9C8B63

    It's one thing to share a recipe...it's another to take credit for someone else's work. If you are going to post a published recipe ( word for word ), you should acknowledge it and give proper credit.
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  • jenniferbyrdez 18 years ago
    This does sound really good. My mouth is watering. Thank you.
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  • sheba 18 years ago
    This sounds really good. Have bookmarked. Thank you.
    Was this review helpful? Yes Flag

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