Here is my sister in laws’ recipe....
Pernil de Horneado Puertoricano
Prep time: 20 minutes
Cook time: 3-6 hours
Easy Crock Pot Pork Roast
Food Ideas for a World Cup Themed Party
10 - 15 pound pork shoulder (preferrably bone in and skin on)
5-10 cloves of garlic (although some versions have quite a bit more garlic)
2 large onions, quartered
2 Tablespoons fresh oregano (or half the amount of dried oregano)
1 Tablespoon of your favorite chili powder (ancho powder works well, or even your favorite hot sauce)
1 half cup wine or cider vinegar
1 Tablespoon of sugar
Oil as needed
Salt to taste
Pepper to taste
Optional: Some recipes call for a Tablespoon of Worcestershire sauce as well.
1.In a blender combine all of the ingredients except for the pork and the oil. Whiz until well smooth.
2.Slowly add oil to thicken the mixture. About 2 Tablespoons should do the trick, but use your judgement. You want to make a mixture you can spread all over the pork.
3.Place the pork shoulder into a deep baking dish. Score the skin with a knife in a criss cross fashion.
4.Pour the spice mixture all over the top and rub into the pork. Make sure you get the mixture underneith and into the scores you made in the skin.
5.Place the roast into a preheated 350 degree oven for at least 3 hours. If you have time, you can even turn the heat down to 275 and cook the roast for even longer. It really is difficult to overcook a pork shoulder.
Serve the pernil with slices of lime, diced cilantro, and diced onion.
Sounds fantastic. I’m prepping now and will let the roast rest overnight with all the good stuff on it. The aroma of it cooking tomorrow should drive us all mad while we’re watching NFL playoffs. :D
@libertarian27 Add me to the cooking ping list, please!
Your marinade sounds good, have you tried it on a beef roast?
I used your sis-in-law’s recipe with the following changes. I reduced the onion to 1/2 of a medium onion and used only 1 t. of chili powder. I used a dozen cloves of garlic. I added the juice of 1/2 an orange and 1/2 of a lime. Cooked it at 400 for 1 hour, then another 5 or 6 hours at 300.
Everyone LOVED it.
Thanks for posting the recipe! :)