¼ cup olive oil

3 tablespoons white vinegar

10 cloves garlic, or more to taste

2 tablespoons dried oregano

1 tablespoon salt

1 ½ teaspoons ground black pepper

5 pounds pork shoulder, trimmed of excess fat

You can also use 2 cups of sofrito


Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.

Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.

Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.

Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.

Preheat oven to 300 degrees F (150 degrees C).

Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Baste the pernil with its juices and place in oven again

Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Tip: Toward the last 30 minutes i always cut up my pork roast. I will get crunchy and finish cooking up faster

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