Puerto Rican Pernil with Garlic-Oregano Adobo and Crackling Skin

What you need

• 3.5 kg (7 3/4 lb) bone-in, skin-on pork shoulder
• 12 cloves garlic, peeled
• 1 tbsp dried oregano
• 2 tbsp coarse salt, plus extra for the skin
• 1 1/2 tsp black pepper, freshly ground
• 60 ml (1/4 cup) olive oil
• 100 ml (scant 1/2 cup) orange juice, freshly squeezed, about 1 orange
• 60 ml (1/4 cup) lime juice, freshly squeezed, about 3 limes

Method

Restated from the original video

1. 1

   Pound the garlic with the oregano, 2 tbsp salt and the pepper in a mortar to a coarse paste, or blitz it in a food processor. Stir in the olive oil, orange juice and lime juice.

2. 2

   Set the pork shoulder skin side up. Work a small sharp knife between the skin and the meat to loosen the skin on three sides, leaving it attached along one long edge.

3. 3

   Stab the exposed meat all over with the tip of the knife to make about 30 slits, each 2 cm (3/4 in) deep. Push some of the garlic paste into each slit.

4. 4

   Rub the remaining paste over all the meat, including under the skin. Lay the skin back in place.

5. 5

   Pat the skin very dry with paper towels, then rub it with 1 tbsp extra salt.

6. 6

   Put the pork skin side up in a roasting pan, cover tightly with plastic wrap and refrigerate for 8-24 h. Take it out 1 hour before roasting.

7. 7

   Heat the oven to 175 °C (350 °F). Remove the plastic wrap and cover the pan tightly with foil.

8. 8

   Roast for 4 h, until the meat is very tender.

9. 9

   Remove the foil and roast for 1 hour more.

10. 10

    Raise the oven to 230 °C (450 °F) and roast for 15-20 min, until the skin is blistered and crisp and the meat reads 90 °C (195 °F) near the bone.

11. 11

    Rest the pork for 20 min. Lift off the skin and break it into pieces.

12. 12

    Pull the meat apart with two forks and moisten it with the pan juices, keeping them off the skin so it stays crisp. Serve the meat with the crackling.

Imported from cookedbyjulie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.