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We gave the classic Puerto Rican pernil a slightly smoky flavor twist with Smoked Paprika. If desired, regular paprika may be substituted for the smoked paprika.
1 head of garlic (about 12 cloves), peeled
1 large onion, coarsely chopped
1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons McCormick® Paprika, Smoked
2 teaspoons McCormick® Cumin, Ground
2 teaspoons McCormick® Oregano Leaves
2 teaspoons salt
1 teaspoon McCormick® Black Pepper, Ground
7 pounds bone-in pork shoulder roast
Place garlic, onion, vinegar, oil and seasonings in blender container. Cover. Blend on high speed until smooth. Place pork in large roasting pan. Using a sharp knife, make deep slits all over pork. Rub seasoning mixture all over pork, pressing into slits. Arrange pork roast, skin side up, in pan. Cover pan with foil.
Refrigerate 8 hours or overnight for extra flavor. After refrigerating, pour 1/2 cup water into pan. Cover pan with foil.
Preheat oven to 350°F. Roast pork 4 hours or until very tender, removing foil halfway through cook time.
(Amount per serving)