Name: Pernil (Puerto Rican Pork Shoulder)
Prep time: 35 min
Cook time: 5 h 30 min
Total time: 12 h 5 min
Yield: 10
Cuisine: Caribbean
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

Ingredients

10 serv.

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

Instructions

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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°F, 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.