Pork Roast (Pernil)

The secret to a tasty, tender Pork Roast is a lot of garlic, coarse black pepper and cooking it at a low temperature.  I seasoned this pork shoulder the day before, allowing it to marinade for at least 24 hours before roasting.  The meat just came right off the bone, tender and juicy.

I decided to make some Pigeon Peas Rice (Arroz con Gandules) and some potato salad to go with it.  This is also great with a side of Mofongo, either way you can't go wrong.

I like to start cooking the pork at a low temperature for at least 3 hours.  The roast comes out tender, falling off the bone.  I then increase the temperature to about 425 degrees and cook for another hour.  At this point the pork roast is already tender and all you are doing is getting it to this beautiful color and getting the skin fat crispy which is the best part.

The skin of the pork roast is crispy and the meat is tender and flavorful.  Perfect Pork Roast!
 

Ingredients

1 6-8 pounds pork shoulder, cleaned, patted dry

6 garlic cloves whole

3 garlic cloves minced

1/4 cup white vinegar

1 tsp onion powder

1 tsp garlic powder

3 tbsp olive oil
1 tsp crushed oregano

1 tbsp coarse black pepper

2 tbsp Salt
1 Goya culantro and achiote packet (annato and coriander)

With a sharp knife cut under the fat of the pork, lifting it enough to be able to season under.  Make 6 deep cuts into the meat and place 1 whole clove in each cut.  Mix together  the minced garlic, white vinegar, onion powder, garlic powder, olive oil, oregano, black pepper, and salt.  Spread all over the pork shoulder including under the fat. (use your clean hands to rub the pork down and get the seasoning all over). Then sprinkle the culantro and achiote over the pork.  Refrigerate for at least 18-20 hours before roasting in oven.

Preheat oven to 325 degrees.  Place the pork shoulder in a roaster with the fat facing up.  Roast the pork shoulder for 3 hours on 325 degrees covered.  Increase the temperature to 425 degrees and cook for another hour uncovered.  The pork shoulder should be done when the meat is tender, falling apart and the pork skin fat should be nice and crispy.