Pernil

• 1 3-5 lbs. pork shoulder (Pernil)
• 1 big head garlic, or 2oz jarred pureed garlic
• 2 tsp. ground black pepper
• 1 tbsp. olive oil
• 1 tsp. crushed oregano
• Adobo

1. Preheat your oven to 350u0b0.
2. Wash the pernil in cold water. Make 1-inch wide stabs , about 2 inches deep all over the top side.
3. Season well with adobo and set aside. This can be done the night before.
4. Peel the garlic and puree in a food processor. Add the oregano and pepper, add the olive oil and stir.
5. Place 1 teaspoon of the mixture into each hole of the pernil.
6. Cover the bottom of the baking pan with aluminum foil and place the pernil on top. Tightly cover with foil or a lid that fits well.
7. Bake for 4 to 5 hours, until it is falling apart.
8. 15-20 minutes before done, uncover and turn the oven to 475 to crisp the outside.
9. After you take it out, break it up and mix it up with tongs to a pulled-pork like texture.
10. Serve with rice & beans, tortillas, or your hands.

pork shoulder, garlic, ground black pepper, olive oil, oruegano

Taken from www.epicurious.com/recipes/member/views/pernil-50028815 (may not work)