Name: Authentic Puerto Rican Pernil Recipe: Slow Roasted Perfection
Total time: 1 day 6 hrs 5 mins
Ingredients: 9 cloves garlic; 1.5 tablespoons olive oil; 1.5 teaspoons salt; 1 teaspoon oregano; 0.5 teaspoon ground black pepper; 1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast; 1 (1.5 liter) bottle red table wine

Instructions

Prepare all the necessary ingredients for this recipe.
Using a mortar and pestle, crush the garlic cloves until they are finely minced. Add olive oil, salt, oregano, and black pepper; create a smooth, flavorful paste.
With a sharp knife, make approximately 12 deep cuts into the pork roast, spacing them a few inches apart. Evenly distribute the seasoned garlic paste into these incisions and over the entire surface of the roast.
Place the roast in a large bowl and pour red wine over it, ensuring it's fully covered. Cover the bowl tightly with plastic wrap and let it marinate in the refrigerator for a full 24 hours to absorb all the flavors.
Remove the roast from the marinade and discard the red wine. Position the roast fat-side up in a roasting pan and cover it loosely with aluminum foil. Allow it to sit at room temperature for about 30 minutes. Preheat your oven to 400 degrees F (200 degrees C).
Put the roasting pan into the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C). Bake for approximately 4 hours, or until the center of the roast is slightly pink.
Raise the oven temperature back to 400 degrees F (200 degrees C). Remove the aluminum foil and continue baking until the fat is beautifully crispy and a meat thermometer inserted into the thickest part registers 160 degrees F (71 degrees C), about 1 additional hour.
Take the pernil out of the oven and let it rest for 20 to 30 minutes before carving and serving.

Authentic Puerto Rican Pernil Recipe: Slow Roasted Perfection

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