Pernil, a puerto rican style roast pork shoulder

Name: Pernil, a puerto rican style roast pork shoulder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: En
Ingredients: 1 pork shoulder, 4 to 7 pounds (or use fresh ham) 4 or more cloves garlic, peeled; 1 large onion, quartered; 2 tablespoons fresh oregano leaves or 1 tablespoon - dried oregano; 1 tablespoon ground cumin; 1 teaspoon ancho or other mild chili powder; 1 tablespoon salt; 2 teaspoons freshly ground black pepper; Olive oil as needed; 1 tablespoon wine or cider vinegar; 1/4 cup of orange juice; Lime wedges for serving

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Main Dish

Very Easy

55 min

Preparation

Preparation20 min

Cook time35 min

Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern.
Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty.Blend in the vinegar.
Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours , turning every hour or so and adding more water as necessary, until meat is very tender.
Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.