Pernil

Instructions

1. Place cilantro, onion, salt, garlic powder, cumin, oregano, black pepper and olive oil in bowl of food processor. Pulse until mixture is blended and resembles a chunky paste. 

2. Pat pork dry with clean paper towels. Place pork in the center of a large piece of plastic wrap. Rub all over with seasoning paste, coating evenly on all sides. Wrap with plastic wrap. Refrigerate at least 8 hours or up to 24 hours for more flavor. 

3. Place oven rack in lowest position. Preheat oven to 450°F. Place pork, skin-side down in large roasting pan. Add water to pan. Cover tightly with foil.  

   Test Kitchen Tip: You’ll need a roasting pan that’s big enough to fit a roasting rack for later steps. 

4. Roast on bottom rack of oven 1 1/2 hours. Reduce oven temperature to 325°F. Remove foil and continue cooking 2 1/2 hours longer. Remove from oven.  

5. Carefully remove pork from pan using tongs, making sure to keep skin and pork intact; set on a clean cutting board, skin side up. Spray roasting rack lightly with no stick cooking spray and place in roasting pan with cooking liquid. Transfer pork, skin side up, to the rack. Pat skin dry with paper towels. 

6. Roast 1 to 2 hours longer or until internal temperature reaches 195°F. Add water or stock as needed to keep bottom of pan from drying out. Remove from oven.  

7. Line a large sheet pan with foil. Transfer roasting rack with pork to sheet pan. Increase oven temperature to 500°F. Roast pork 15 minutes longer or until skin is well browned, turning pan halfway through. 

8. Meanwhile, skim fat from cooking liquid in roasting pan. Mix about 1 1/2 cups cooking liquid with lime juice and zest in medium bowl until well blended. 

9. Remove crispy skin from pork, scraping to remove any excess fat from underneath. Chop and set aside until ready to serve. Shred pork in large bowl with two forks, removing bones and any excess fat. Drizzle pork with lime juice mixture, tossing to coat. Serve with crispy skin and arroz con gandules on the side, if desired.