Pernil Recipe

7 lbs pork shoulder- picnic cut (with fat)
9 cloves garlic or 9 tsp garlic powder
1/2 tsp black pepper

INGREDIENTS

1/2 tsp crushed oregano
1 ½ tbsp olive oil
1 ½ tsp salt + extra for seasoning the pork skin

1. Garlic cloves should be peeled and crushed in a mortar and pestle. Alternatively, use the side of a broad knife to crush each garlic clove and then finely cut it. 

DIRECTIONS

2. Garlic powder can also be substituted for raw garlic.

3. Make the marinade now. In a small mixing bowl, add smashed garlic or garlic powder, salt, pepper, oregano, and olive oil.

4. Get the meat ready. To begin, properly clean it and dry it. Then, cut away the top layer of fat and skin from the meat, leaving one edge connected. 

5. To expose the flesh, flip the skin and fat open, as if it were the cover of a book.

6. To expose the flesh, flip the skin and fat open, as if it were the cover of a book.

7. Sprinkle a little salt on top of the skin. Refrigerate the meat for 24 hours after covering it with plastic wrap.

8. Place the beef fat side up in an at least 2-inch-deep baking pan. Cover with aluminium foil only if you want the fat to get crispy while baking, which is known as cueritos.

9. Preheat the oven to 400 degrees Fahrenheit and cook the pork for 1 hour. Reduce the heat to 300 degrees Fahrenheit and cook for another 4 hours, without turning the meat.