Pernil Asado

Ingredients

• 1 kg Pork Shoulder
• 7 pcs Garlic
• 2 tsp Dried Oregano
• 1 tsp Black Pepper
• 2 tsp Kosher Salt
• 2 tbsp Olive Oil
• 1.5 tbsp White Vinegar
• 1 pcs Green Bell Pepper
• 1 pcs Yellow Onion
• 4 pcs Aji Dulce
• 8 tbsp Cilantro
• 6 pcs Culantro
• 1 pcs Lime

Method

1. Blend {green_bell_pepper}, {yellow_onion}, {aji_dulce}, {cilantro}, {culantro}, and part of the {garlic} with a little {olive_oil} until a coarse green paste forms.
2. Pat {pork_shoulder} dry and score the fat deeply so the seasoning penetrates. Rub with remaining {garlic}, {dried_oregano}, {black_pepper}, {kosher_salt}, {white_vinegar}, more {olive_oil}, and the prepared {green_bell_pepper} mixture, working it into the cuts. Refrigerate until deeply seasoned.
3. Set {pork_shoulder} skin side up in a roasting pan and roast at low heat until the meat is tender and an instant-read thermometer in the center reads at least 88C and the fat is rendered.
4. Raise the oven to high heat and roast the {pork_shoulder} until the skin is blistered, deeply browned, and audibly crisp. Watch closely so the surface crackles without burning.
5. Rest the {pork_shoulder} loosely tented so the juices settle and the crust stays crisp.
6. Slice or pull the {pork_shoulder}, spoon over any pan juices, and finish with a squeeze of {lime} for brightness.