Pernil

Make the adobo paste

Mash the garlic, oregano, adobo seasoning, olive oil, vinegar, salt and black pepper into a wet paste using a mortar or food processor.

Poke and rub the pork

Deeply poke the pork shoulder all over with a knife, then rub the adobo paste into every hole and over the whole surface, including under the skin where you can reach.

Marinate overnight

Cover the pork and refrigerate it to marinate for at least twenty-four hours.

Roast slowly

Roast the pork shoulder skin-side up in a low oven, uncovered, for several hours until the meat is completely tender and pulls apart easily.

Crisp the skin

In the final stretch, raise the oven temperature and roast until the skin blisters and crackles into cuerito.

Rest before carving

Let the pernil rest before pulling or slicing the meat and breaking the crackling skin into pieces to serve alongside it.