1 pork shoulder, 8-10 pounds (or use fresh ham)
5 shallot peeled
2 tbsp fresh oregano leaves or 1 tablespoon dried oregano
1 tbsp Paprika
1 tbsp ground cumin
1 tbsp Cayenne pepper
1 tbsp sea salt
2 tsp ground black pepper
1/4 cup Olive oil
Method Preparing the Meat:
1.Crush the garlic,shallot and fresh oregano with mortar and pestle until pasty. Place garlic into a small bowl and mix with above ingredients well.
2.Wash the meat and dry. Score meat’s skin with a sharp knife, making a cross-hatch pattern.Make very deep slits all over the meat.Season the meat, making sure that seasoning goes into all the slits.Rub the remaining seasoning allover the shoulder pork.Score meat’s skin with a sharp knife, making a cross-hatch pattern.
3.Refrigerate the shoulder, wrap with aluminium foil, for 24 hours or overnight.
Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan. The fat side up will make nice crunchy "cueritos" (pork rinds).
1:Heat oven to 350 F degrees for baking.. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (I calculate each pound is about 35- 45 minutes ), adding more water as necessary, until meat is very tender.You might have to let it cook longer if the cueritos are not right yet.
2:Remove the aluminum foil the top part,let it cook for another 1/2 hour at broiling setting.Finish roasting with the skin side up until crisp and golden brown, raising heat at end of cooking if necessary.
3. If using a meat thermometer, it will be ready when it reaches 185F. But I prefer to use a chopstick to test the meat,insert a single chopstick all the way through the bottom.
4. 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 .
Cover the Pernil well with aluminum foil so the meat will come out juicy, not dry. Uncover it for the last 20 to 30 minutes on a high setting for some crunchy "chicharrón" skin.Mostly the recipe out there doesn't encourage to use aluminum foil for cooking.But I prefer to cover with foil and bake it with water at the bottom.If you like your Pernil skin crackling(cueritos) not hard,before marinating the seasoning,poke the skin with sharp spike or fork(Ice spike preferred).