Roasted Pernil

Step 1

Rinse pork shoulder under cold water and pat dry. Slip a boning knife under the skin creating a pocket 1 inch wide down the whole length of the pork shoulder. Do this two or three times depending on the size of the shoulder. You DO NOT want to completely separate the skin from the shoulder.

Step 2

Using the same knife make several crosscut holes on all sides of the shoulder, about 3 - 5 on each side depending on the size. Score the skin just enough till you see the fat. Sprinkle with salt and let it sit uncovered for 10 minutes.

Step 3

In a food processor combine seasoning ingredients according to the weight of the pork shoulder. Process it until almost resembling a runny paste. (If you don't have a processor you can use an immersion blender or mortar and pestle.)

Step 4

Using a small spoon stuff a spoonful of seasoning in each hole and the pockets under the skin. Making sure to leave some to rub the outside of the shoulder.

Step 5

Rub remaining seasoning on the outside and into the scored skin. Using a paper towel pat the skin dry.

Step 6

Transfer the shoulder to a roasting rack and cover tightly with heavy-duty aluminum foil. Refrigerate overnight to marinade.

Step 7

Heat oven to 325 degrees. Pull shoulder from the refrigerator and let it sit on the counter about 20 minutes to let off some of the chill.

Step 8

Roast shoulder covered in the oven 35 - 40 minutes for every pound or until fork tender. For example, a 7-pound shoulder would take about 4 hours.

Step 9

Increase oven to 450°F. Cook pork, uncovered, adding water in ¼ cup measures if pan becomes dry until skin is brown and crisp, 20 - 35 minutes, checking pan every 10 minutes. If you want to get a really bubbly crisp you can broil on low for a few minutes. Make sure to keep an eye on it!

Step 10

Transfer pork to cutting board and let rest 20 minutes. Remove skin and cut into pieces. Cut meat from bone and serve with skin and any pan juices.