Titi Paola's Roast Pork (Pernil), Puerto Rican-Style

• servings: 8 servings
• active time: 15 minutes
• total time: 13 hours 15 minutes

Ingredients

10 cloves garlic, or more to taste

¼ cup olive oil

3 tablespoons white vinegar

2 tablespoons dried oregano

1 tablespoon salt

1 ½ teaspoons ground black pepper

5 pounds pork shoulder, trimmed of excess fat

Additions:

1/2 tbs cumin

2 Cups Red Cooking Wine + 1 Cup Water

Directions

Gather all ingredients.

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

Cut off fat, away from meat, leave edge attached.

Cut deep slits into pork with a small knife. Stuff slits with garlic paste using a spoon; rub any remaining paste over pork.

Flip skin back onto the meat after seasoning to cover and seal paste.

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.

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

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

Roast pork skin-side down in the preheated oven on a rack over a tray with water and red cooking wine. 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 160 degrees for medium well, 180 degrees for well done, 2 to 4 hours more. Baste with drippings + wine and water mixture every 30 minutes.

Nutrition

• Calories: 355 kcal
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 112 mg
• Sodium: 966 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 0 g
• Protein: 32 g