Pernil (Puerto Rican Roast Pork) is a traditional Puerto Rican recipe for a classic method of roasting pork with a spice rub for the New Year. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Puerto Rican Roast Pork (Pernil).
Peel the garlic, chop then pound to a paste in a mortar. Scrap into a bowl then mix with the oil, vinegar, seasonings, black pepper and oregano.
Rinse the pork well in warm water, then use the point of a thin-bladed knife to stab 3cm deep slits in the pork. Make as many stabs as you can, as these allow the marinade to penetrate the meat.
Sit the meat, skin side down in a roasting dish then rub the spice mixture liberally all over, pushing as much into the slits as you can. Cover and transfer to the refrigerator. Allow to marinate over night if you can (but a minimum of 5 hours).
When ready to cook, remove any coverings then turn the meat skin side up, before transfer the meat to an oven pre-heated to 150°C. Roast for 2 hours then increase the oven temperature to 170°C and continue roasting for 150 minutes more.
When done the meat should be very tender and the juices should run clear. The skin should be crisp.
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