Pernil

Puerto Rican cuisine is fascinating because while legally it is a US territory, culinarily it is all Caribbean. This is evident in their robust and spicy curries, the rice and beans, lots of coconut milk, and many, many, plantain dishes.

4 - 5 lb. pork shoulder, with thick fat cap
4 large garlic cloves, sliced
2 Tbsp. oil
2 Tbsp. vinegar
2 pkt. sazon
1 tsp. oregano
1 Tbsp. adobo
1/2 tsp. oregano
1 tsp. pepper

Combine the oil, vinegar, sazon, oregano, adobo, oregano, and pepper.

Slice the top of the fat into a cross hatch design, about 1-inch apart. Cut shallow pockets in to the meat and insert slivers of garlic. Rub the meat with the oil mixture and place in an airtight container in the fridge. Allow the meat to marinate overnight or at least 8 hours.

Remove the meat from the fridge 45 minutes before cooking.

Pre-heat the oven to 300.

Place the meat in a baking dish with at least 2 inch sides and place in the oven.

Bake at 300 for 6 hours or until the meat is fork tender and the fat on the top is crisp and delicious. Baste every hour with the drippings in the pan.

Remove from the oven and allow to stand for 15 minutes before shredding. Shred and return to the pan to sit in the drippings.

Serve with arroz con grandules. 

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Check out all the wonderful Puerto Rican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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