How To Make Authentic Cuban Pernil

• Gluten free
• Paleo

• Meat

  • 12 lbs Picnic pork shoulder

• Produce

  • 6 tsp Garlic
  • 2 tsp Oregano

• Condiments

  • 1 Lime juice
  • 1 cup Mojo marinade

• Baking & Spices

  • 1 tsp Pepper
  • 3 tsp Salt

• Oils & Vinegars

  • 3 tsp Olive oil

Found on latinamisfitonamission.com

Description

Ingredients

• 12 pounds of picnic pork shoulder
• 6 teaspoon of minced garlic (about 6-8 cloves)
• 1 cup of mojo marinade
• 3 teaspoon of salt
• 1 teaspoon of pepper
• 2 teaspoon of oregano
• 3 teaspoon of olive oil
• lime juice (optional)

Directions

• Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
• In a large mixing bowl, with a sharp knife, carefully lift ¾ of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
• Season generously with salt and pepper.
• Fill holes with garlic.
• Make a paste with oil and remaining seasonings. Generously rub pork with paste.
• Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
• Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
• Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.