Crispy Puerto-Rican Pork! (Pernil)

Step 1

Make the marinade by pureeing the garlic, oregano, salt, adobo, lime juice and olive oil in a blender or food processor until smooth. Set aside.

Step 2

Using a sharp, flexible knife make short, shallow strokes to remove the skin from the roast leaving on just enough to keep it attached to the meat. Use the knife to poke deep holes all over the meat making sure not to puncture the skin. Use your hands to rub the marinade all over the meat making sure to push it into the holes. Situate the roast skin side up, then use plastic wrap to ensure that all of the meat is covered making sure to keep the skin exposed. Pat the skin dry then rub salt all over the it and refrigerate, uncovered overnight.

Step 3

The next day, preheat the oven to 300F.

Step 4

Place the marinated pork in a large roasting tray with a rack and add some water to the pan to keep the drippings from scorching. Roast the pork for 3-4 hours, or until the meat is easily pierce able with a fork. Increase the heat to 450F and continue cooking the roast until the skin is extremely crispy. If the meat around the sides looks like it’s burning, cover it with some tin foil to shield it.

Step 5

Remove the finished roast from the oven and allow to rest for 45 minutes. Remove the crispy skin from the roast and chop it up into pieces so everybody can enjoy some, cut or shred the meat and CRUSH!

Step 6

Mix all spices together and store in resealable container at room temperature.