====== Pernil ======
  * Pork shoulder roast (Boston Butt) - 4-7 lb
  * 4 or more garlic - peeled
  * 1 large onion - quartered
  * 2 Tbsp fresh oregano leaves or 1 Tbsp dried oregano
  * 1 Tbsp ground cumin
  * 1 tsp ancho or other mild chile powder
  * 1 Tbsp salt
  * 2 tsp freshly ground black pepper
  * Olive oil as needed
  * 1 Tbsp cider vinegar
  * lime wedges - for serving

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  - Heat oven to 275-300 deg. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor. Add oil in a drizzle and scraping down sides as necessary, until mixture is a thick paste. Blend in the vinegar.
  - Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water.
  - Roast pork turning and basting every hour and adding more water as necessary, until internal temp = 195 deg and meat is very tender. Raise heat at end of cooking if necessary for browned and crisp exterior.
  - 6.4lb roast - 3hr@275, 2hr@300, 30min@375 worked well with tender meat and crisp exterior;  4lb roast - may be done in 3hr@300
  - Let meat rest 10-15min before cutting it up. Serve with lime slices.


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  Serves: 6-10      Total cook time: 3-6 hours
  Source: The Minimalist Jan 2,2008



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{{tag>food,meat }}