Ingredients:
1 tbsp oil (can be olive, vegetable, canola, etc.)
8 garlic cloves, coarsely chopped
1 tbsp fresh oregano
1 1/2 tbsp adobo seasoning
1/2 tbsp salt
2.5kg (about) pork leg or shoulder
125ml freshly-squeezed orange juice
Method:
For the spice rub: Combine the oil, garlic, oregano, adobo seasoning and salt in a mortar or food processor and mash/pulse until a coarse paste forms. It should be thick with small, visible, chunks of garlic.
Prepare the pork. Start by scoring the thick piece of fat on top of the pork with a sharp knife. Next, insert the knife through the fat and several centimetres deep into the flesh. Repeat this about 15 times throughout the surface of the meat.
Set the pork in a baking dish, then rub the marinade all around, making sure to push it into the deep cuts made earlier. Add orange juice to the base of the baking dish, cover everything with foil and set aside to marinate in the fridge for at least 4 hours or even better, overnight (the longer the better).
Bring the pork to room temperature and pre-heat your oven to 150C. Once the oven is hot, transfer the pork to the centre of the oven (leave the foil covering) and roast for 2 hours. At this point increase the oven temperature to 220C, remove the foil and continue roasting for 60 minutes, or until the fat becomes crispy and the pork inside is fork tender.
Remove from the oven, transfer to a wooden cutting board, wrap with foil and allow the Pernil to rest for at least 15 minutes before slicing and serving.
This is excellent served with Arroz con Gandules.
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