Dd's Pork Pernil

I think you can't go wrong when you combine pork with vinegar, garlic and pepper!

PORK PERNIL

 

2 #s boneless pork shoulder, soak in water to remove excess blood, drain well

Marinade:

4 cloves garlic, crushed
2 TB olive oil

2 TB apple cider vinegar

2 large bay leaves

2 tsp. salt

1 1/2 tsp. cracked black pepper
1 tsp. dried oregano

 

On work surface score pork with 1-inch-deep cuts lengthwise. Turn pork and make deep cuts creating diamond shapes. 

In a large dish combine marinade ingredients well. Place pork into dish; spoon marinade all over pork and into cuts.  Marinate refrigerated 6-8 hours or overnight. Baste pork every couple of hours.

 

When ready to prepare pork preheat oven to 325 degrees. Line baking pan with long piece of heavy-duty aluminum foil (large enough to cover and seal pork).  Place pork along with any excess marinade into prepared pan. Take ends of aluminum foil and seal pork tightly. Bake 3 hours. 

Preheat oven to broil. Unseal aluminum foil to expose pork.  Base as needed with marinade. Broil 18-20 minutes until top of pork is crispy to desired consistency. 

Serves 4. Note: Leftovers make great tacos, fajitas.