Pernil (Puerto Rican Pork Roast)

Pernil (Puerto Rican Pork Roast)

For the pork:

1 (8-pound) pork shoulder (bone in or boneless, with a nice cap of skin on top)

2 packages Sazon con Achiote (in the Mexican food aisle)

1/4 cup garlic powder

1/4 cup minced garlic

1 cup white vinegar

1/4 cup black pepper

4 whole bay leaves

1/4 cup oregano

2 tablespoons dried basil leaf

1/4 cup olive oil

Poke holes into meat with a paring knife. Rub all ingredients through meat, into the nooks and crannies, and allow it to marinate in a dish, covered, for 48 hours in refrigerator. Turn several times a day. (I put mine in a large heavy duty bag with the marinade, squeeze as much air out as possible and twist tie the bag closed. This keeps the marinade in close contact with the meat, and make it easier to turn over.)

After 48 hours, preheat oven to 350 degrees. Remove marinated meat from refrigerator, cover in foil in a shallow dish.

Bake in oven for three hours. Remove foil and bake an additional 30 to 45 minutes to brown the meat. A crispy skin is the finished goal!

Rest a half hour before carving into slices.

NOTE: This is presentred carved in slices. It isn't meant to be pulled pork, that's a whole 'nother dish! Leftovers are delicious broken down into chunks and pan seared for tacos with fresh onion and cilantro.