Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style


  • ¼ cup olive oil
  • 3 tablespoons white vinegar
  • 10 cloves garlic, or more to taste
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 ½ teaspoons ground black pepper
  • 5 pounds pork shoulder, trimmed of excess fat
  • Directions

  • Step 1

    Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.


  • Step 2

    Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.

  • Step 3

    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.

  • Step 4

    Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.

  • Step 5

    Preheat oven to 300 degrees F (150 degrees C).

  • Step 6

    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.

  • Cook's Note:

    Mash paste with the back of a spoon if you don’t have a mortar and pestle.

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