If you love the pork product, Puerto Rico is the ideal trip for you for Christmas. Another popular Christmas meal is pernil (pork leg or shoulder of pork) cooked with a paste consisting of garlic, olive oil, oregano, salt, and vinegar and then marinated for up to 3 hours to two days or longer, and later, it is slow-roasted. To ensure that nothing is wasted, the skin of pernil is removed and fried before being eaten as chips called Cuero.
Ingredients to make Pernil
1/4 cup olive oil
Three tablespoons of white vinegar
Ten cloves garlic or more if you like.
Two tablespoons of dried oregano
1 tablespoon salt
1 1/4 teaspoons of ground black
5 pounds of pork shoulder cut off excess fat
Mix vinegar, olive oil, garlic, oregano, black pepper, and salt in a mortar and pestle. Smash into a fine paste.
Make slits deep into the pork using the help of a small knife. Fill the slits with the paste and rub any leftover paste on the pork.
Place the pork in a roasting bag, then place it into a roasting pan with a rack. Then let it marinate in the fridge for up to 8 hours.
Take the pork out of the refrigerator, open it up and allow it to come to the temperature of the room, about within 1 to 2 hours.
Preheat oven at 300 degrees F (150 degrees Celsius).
Skin-side down, roast the pork in the preheated oven until golden, approximately 2 hours. Then flip the pork and continue roasting with the skin side up until the juices run clear, with an instant-read thermometer placed into the middle registers at a minimum of 145 degrees F (63 degrees Celsius) 2 to 4 hours.