Ingredients
1 cup fresh sofrito or thawed frozen sofrito
2 tablespoons distilled white vinegar
1 tablespoon dried oregano
1 (8- to 10-pound) bone-in, skin-on pork shoulder or picnic shoulder roast
1 tablespoon plus 1 1/2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
Directions
1
SHOW IMAGES
2
Stir 1 cup sofrito, 2 tablespoons distilled white vinegar, and 1 tablespoon dried oregano together in a small bowl.
3
Place 1 pork shoulder skin-side up in a roasting pan. Use a sharp chef’s knife or boning knife to carefully detach the pork skin from the meat: Insert the knife where the fat meets the meat and slowly slice to separate the two layers about 3/4 of the way, leaving one corner attached. Move the pork skin aside, leaving the meat exposed.
4
Use a paring knife to cut 15 to 20 (1-inch holes) all over the meat (insert the paring knife straight down). Season the meat on all sides with 1 tablespoon plus 1 1/2 teaspoons kosher salt and 1 tablespoon black pepper.
5
Use your hands to rub the sofrito mixture all over the surface of the meat, using your fingers to push the mixture into the holes. Place the skin back on top of the meat. Cover the pork shoulder and roasting pan tightly with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
6
Remove the pork shoulder from the refrigerator about 1 hour before you’re ready to roast and let sit at room temperature. Arrange an oven rack in the lower third of the oven and remove any racks above it. Heat the oven to 325ºF.
7
Uncover the pork and wipe any excess marinade from the surface of the skin with paper towels. Place it on a roasting rack if desired.
8
Roast the pork shoulder for 30 minutes per pound, rotating halfway through cooking, 4 to 5 hours total. The pernil is ready when an instant-read thermometer inserted into the thickest part of the meat not touching bone registers at least 180°F (so the tough connective tissues break down), the skin is dry and deep golden-brown, and the meat is very tender.
9
Loosely cover the roast with aluminum foil and let rest for at least 15 minutes. Remove the crispy skin (chicharones) and chop into bite-sized pieces. Cut the meat into large chunks or slices and serve with a few pieces of chicharones.