Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
garlic, or more to taste
10
cloves
olive oil
¼
cup
white vinegar
3
tablespoons
dried oregano
2
tablespoons
salt
1
tablespoon
ground black pepper
1 ½
teaspoons
pork shoulder, trimmed of excess fat
5
pounds
 Gather all ingredients.
  Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
  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 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.
