Pernil On The Plate Please

• One Pork Shoudler. Ask the butcher to give you one based on the nukber of guests your'e serving. A 5 pounder will serve 3-4 people with leftovers. Also ask him to make cross marks with a knife so you can put garlic slices into the meat
• A head of garlic.Thinly Slice about 10 cloves and rough chop the rest.
• Half of a jar of Sofrito
• Half of a jar of Recaito
• A few sprigs of Fresh Parsley, Rosemary, Sage and Thyme
• 2 Bay leaves
• 1/4 -3/4 cup of Olive oil
• Adobo, salt, pepper
• A Hefty bag

1. Wash the roast. Insert the sliced garlic into the holes made by the butcher.
2. Pour on a half jar of the Recaito and Sofrito
3. Sprinkle the Adobo, salt and pepper to taste
4. Pour the Olive oil over the roast and rub everything in
5. Place the roast in the hefty bag with the fresh herbs, Bay leaves and roughly chopped garlic
6. Marinate 12-24 hours in the fridge
7. The next day, heat the oven to 250 degrees
8. In a large metal or foil roasting pan, Take the roast out of the hefty bag and place it in the oven
9. Toss the herbs and the bag out
10. Using a meat thermometer, periodically check the roast for doneness. It takes almost 7 hours for a medium sized roast
11. When the roast reaches the proper temperature, raise the oven to 350 degrees to crips up the skin.
12. When this is browned and has crisp skin. Take it out of the oven and let it sit for 20 minutes
13. Slice and serve!

ask the butcher, head of garlic, recaito, parsley, bay leaves, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/pernil-on-the-plate-please-1208353 (may not work)