Pernil is a traditional Puerto Rican dish served during Christmas consisting of a pork shoulder slow roasted into a delicacy. Marinated with spices, garlic and slow-roasted to a brown and crispy perfection. If you like your pork tender and juicy with a crispy skin on top this is the recipe for you.

Cut the fat cap from your meat while leaving it attached.
Combine your oil, onion, garlic (don't use all your cloves!), squeezed juice from your lemon or orange, cumin, salt, pepper, adobo, fresh cilantro or oregano, green bell pepper and either pestle and mortar until it's a paste or use your food processor until blended thoroughly
Cut holes 2 inches deep into your pork shoulder spaced out evenly across the meat
Insert garlic cloves into the holes
Brush or rub the marinade sazon you created with your pestle or processor throughout the meat ensuring it is covered and penetrating the holes on the shoulder
Allow to marinate over night (At least 4 hours)
30 Minutes prior to cooking remove your pork from the fridge to start returning it to room temperature
With your shoulder in the baking pan, add chicken stock (or water) so it is an inch deep surrounding the meat
Cover the pan with tin foil in preparation of braising the meat
With the oven at 400F Degrees place your pork inside for 3 hours (Approximately 2.5 to 3 hours per 4 pounds of pork) or until tender
Remove the tin foild and return to the oven until the skin is browned and crispy (Approximately 1 hour)
Remove from the oven and let the rest for around 10 minutes
Enjoy!

Pernil - Puerto Rican Roast Pork