Pernil (Pork Shoulder)

Note: Preparation begins two days before you plan to serve

Number of Servings: 6 to 8

Ingredients

1 ½ cups of extra virgin olive oil
4 teaspoons of salt
4 teaspoons of freshly ground black pepper
2 teaspoons of sazon
6 to 8 pounds of pork (shoulder in one piece, with skin)
4 garlic cloves (peeled and crushed)
1 tablespoon of dried oregano

Directions:

1. Two days before you plan to serve, whisk together 1 cup of extra virgin olive oil, 3 teaspoons of salt, 3 teaspoons of black ground pepper, and 1 teaspoon of Sazon. In a dish, place the pork and pour the marinade until fully covered. Cover tightly and refrigerate for 48 hours, make sure to turn occasionally to ensure the meat is evenly coated.
2. Pre-heat the over to 350°F
3. In a medium bowl, whisk together the remaining ½ cup of oil, the garlic, oregano, and the remaining teaspoons of sazon, salt, and pepper. Place the pork shoulder in a roasting pan. Using a sharp knife, poke eight to ten ¼ inch deep pockets all over the pork. Pour the olive oil mixture all over the meat (using your hands to make sure it's evenly distributed and the pockets are filled with the seasoning).
4. Bake the pork (skin side up), until the skin is crispy and the meat reaches a temperature of at least 160°F on an instant-read thermometer (for about 4 to 6 hours). Let rest for 10 minutes before carving, serve hot.

Recipe courtesy of Elsie Ramos. Find Elsie online at ElsieRamos.com

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