Name: Best Pernil Ever
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Garlic - 9 cloves; Olive oil - 1 ½ tablespoons; Salt - 1 ½ teaspoons; Oregano - 1 teaspoon; Ground black pepper - ½ teaspoon; Skin-on, bone-in pork shoulder (picnic) roast - 1 (7 pound); Red table wine - 1 (1.5 liter) bottle

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Best Pernil Ever

1. Garlic - 9 cloves

2. Olive oil - 1 ½ tablespoons

3. Salt - 1 ½ teaspoons

4. Oregano - 1 teaspoon

5. Ground black pepper - ½ teaspoon

6. Skin-on, bone-in pork shoulder (picnic) roast - 1 (7 pound)

7. Red table wine - 1 (1.5 liter) bottle

How to cook deliciously - Best Pernil Ever

1. Stage

Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.

2. Stage

Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.

3. Stage

Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.

4. Stage

Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes.

5. Stage

Preheat the oven to 400 degrees F (200 degrees C).

6. Stage

Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.

7. Stage

Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.

8. Stage

Remove from the oven and let rest before carving, 20 to 30 minutes.