PERNIL (Roasted Pulled Pork)

By RoketJSquerl

The meat did not have the same fall-off-the-bone tenderness as when done low-and-slow, but it still pulled easily with just a little bit of resistance. Despite the slightly tougher pull, the pork was incredibly juicy and loaded with flavor. The crust had a great garlic bite to it and the meat was full of the porky goodness that makes a shoulder such a tasty cut.



The best part though was the skin. Pulled pork is usually done skin off, pernil, skin on. So at the end, there's the added bonus of cracklings! Not quite totally crisp right out of the smoker, I laid the detached skin on baking sheets and popped them into a 350 degree oven until they got crunchy. I ended up letting the pork go that day, and it went, but I had to put some cracklings aside just for myself, to keep eating throughout the week—my special treat!

Ingredients

• 5 to 6 pounds fresh pork picnic shoulder, skin on (pernil)
• 8 cloves of garlic, minced
• 1/4 cup olive oil
• 2 tablespoons kosher salt
• 2 tablespoons white wine vinegar
• 1 tablespoon dried oregano
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cumin

Details

Adapted from meatwave.com

Preparation

Step 1

1. To make the marinade, mix together the garlic, oil, salt, vinegar, oregano, pepper, and cumin in a small bowl. Set aside.

2. Using a paring knife, cut slits about 1 inch deep all over the pork. Rub on the marinade, making sure to get some in all of the cut slits. Place pork in a large container, cover, and let marinate in the refrigerator for 6 hours to one day.

3. Remove the pork from the fridge and allow to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate for indirect cooking. Place a disposable aluminum pan filled with water on the empty side of the charcoal grate. Clean and oil the grilling grate. Cover the grill and when it reaches 450 degrees, place the pork over the side with the water pan. Cover and let the temperature drop to 350 degrees, keeping it at 350 degrees for the rest of the cooking time, replenishing the coals as needed. Cook until an instant read thermometer registers 180 degrees when inserted into the thickest part of the pork, about 5 hours. Remove from the grill and let rest 20 to 30 minutes. Slice, chop, or pull the pork and serve.