Pernil

Ingredients

• 8 lb bone-in, skin-on pork shoulder (picnic or Boston butt)
• 1 whole head garlic, cloves peeled (about 12-15 cloves)
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt, plus more for the skin
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup white vinegar or lime juice
• 2 packets sazón with achiote
• 1 cup chicken or pork broth, for the pan

Before you cook

• Mash the garlic, oregano, cumin, salt, and pepper into a coarse paste using a mortar and pestle or food processor
• Stir the olive oil, vinegar, and sazón into the garlic paste to make a wet adobo
• Using a paring knife, cut 1-inch-deep slits all over the meaty parts of the pork, avoiding the skin
• Rub the adobo all over the pork and deep into every slit, working it in with your hands
• Score the skin in a diamond pattern with a sharp knife, being careful not to cut into the meat
• Cover the pork and refrigerate for at least 12 hours, and up to 24, turning it once if convenient

Steps

1. Remove the pork from the refrigerator and let it sit at room temperature for 1 hour before roasting
2. Preheat the oven to 325°F
3. Set the pork skin-side up in a roasting pan and pour the broth into the bottom of the pan
4. Roast uncovered, basting occasionally with the pan juices, for about 45 minutes per pound, until the meat is fork-tender and shreds easily
5. Increase the oven temperature to 450°F for the last 30 to 45 minutes to blister and crisp the skin, watching closely so it doesn't burn
6. Remove the pernil from the oven and tent it loosely with foil
7. Let it rest for 20 to 30 minutes before carving
8. Break the crisp skin (cuerito) into pieces and set it aside
9. Shred or slice the pork, spoon some of the skimmed pan juices over it, and serve with the cuerito on top