Puerto Rican Pernil

By Mom_s

Long cooked, nicely seasoned pork roast, it's often served at holidays and parties

Ingredients

• 1 (7-pound) bone-in pork picnic shoulder
• 1 1/2 cups chopped fresh cilantro leaves
• 1 onion, chopped coarse
• 1/4 c kosher salt
• 1/4 c olive oil
• 10 garlic cloves peeled
• 2 tbs freshly ground pepper
• 1 tbs dried oregano
• 1 tbs ground cumin
• 1 tbs grated lime zest
• 1/3 c lime juice

Preparation

Step 1

1- Place 1 cup cilantro, onion, salt, oil, garlic, pepper,oregano, and cumin in food processor and pulse until finely ground. Pat pork with paper towels and rub with mix all over. wrap pork in plastic wrap and refrigerate 12-24 hours

2- Adjust rack to lower- middle position and heat oven to 450 degrees. Pour 8 cups water in large roasting pan. Unwrap pork and put skin side down into pan cover pan with foil tightly and roast for 90 min. Remove foil, reduce oven temperature to 375 and continue to roast for 2 1/2 hours.

3- Remove pan from oven. spray v rack with vegetable oil spray. gently transfer pork to v rack skin side up, wipe skin dry with paper towel, check that pan is not dry (you can add water if needed) return to oven and roast until pork register 195 degrees(about 1 hour)

4- Line rimmed baking sheet with foil. remove pan from oven, transfer v-rack and pork to prepared sheet, return to oven immediately increase temperature to 500 degrees and cook until pork skin is brown and crispy (15-30 min)rotating sheet halfway through.
transfer pork to carving board and let rest for 30 min

5- Pour defatted juices from pan in a measuring cup (if less than a cup add some water to reach 1 cup) whisk with 1/2 cup cilantro, lime zest and juice.

6- Remove crispy skin from pork in 1 large piece, coarsely cut it into bite-size pieces and set aside. trim and discard excess fat from pork, remove pork from bone and chop coarsely, transfer pork to cilantro lime sauce and toss to cover. Serve pork with crispy skin on the side