PERNIL-PUERTO RICAN and CUBAN STYLE PORK BUTT/SHOULDER

I remember when I bought my first house in the Fl Keys it was a tiny little thing, and had a 6 foot tall fence all around it.
  One Sunday I was working out in my yard and The most amazing aroma was coming from my Cuban neighbors next door, well most of the day I enjoyed that smell till finally I could not take it any more, I went next door and asked them what that amazing smell was.  They laughed and asked me to come in and I was introduced to Pernil and black beans and rice,

That was a long time ago, and I still think of my wonderful Cuban neighbors and the many recipes they shared with me. This one involves a lot of garlic, so if you don't love garlic maybe you should just move on to another blog. I used to squeeze my own sour oranges and make my own marinade but Goya makes a wonderful Mojo that saves me lots of time.

Oh did I mention this takes at least 2 days to marinate? You can do it for just 3 hours but its soooo much better if you take the extra time.

Here is what you will need:

1 Bone-In Pork Shoulder (5-10 Pounds depending on how many you want to feed) plus you will want extra for some yummy Cuban sandwiches

5-8 Cloves garlic, sliced

Adobo by Goya (or a mixture of garlic power, onion powder, cumin, black pepper, salt and oregano)

2 Bottles of Goya Mojo Marinade (or 2 Oranges and 1 Lime OR 1 Cup OJ and 2 Limes)

olive oil

Okay 2 days before your going to cook your Pernil but in a large bowl skin side up side up.
Rub all over with olive oil. Then sprinkle very generously with the Goya Adobo and I mean be generous, this is one huge hunk of meat your seasoning.

Now slice up your garlic and with a sharp knife cut slits and stuff with a slice of garlic all over the pork.

Now pour your Mojo all over (Use the whole bottle, don't be shy!) cover and put in the fridge for at least 2 days turning once in a while so the mojo goes through the entire Pernil.

THE BIG DAY!!

This is going to take 8 or 9 hours of cook time so be prepared!!

Put your Pernil in a roaster fat side up sprinkle with a little more adobo pour in more mojo and add a little chicken broth so you have about 2 inches of liquid in your roaster. Make sure you always have some liquid in the bottom of your roaster or you will have a real mess to clean up!!

Heat your oven to 475 degrees. When the oven is hot but your pork in and cook uncovered for 1 hour.

When the hour is over turn your oven down to 275 degrees and tent your pork with a little foil, cook like this for 8-9 hours. For the last hour remove the foil tent and allow the skin to crisp up.

 This will only get it so crisp so if you want to make Chicharron once your pork is done remove the skin and cut up and fry till crisp. ( This is wonderful to snack on try it)
I have been making this every Christmas and Easter.

 YOU CAN'T OVERCOOK THE PERNIL IF YOU COOK IT THIS WAY.

You will know when this is done it will just fall apart when you put a fork into it.
I told my friend Hector that I was making Pernil and he said What? You are gringa you can't do that!!!  Ha Ha little does he know.
ENJOY!
Allison