Pernil-Style Roast Pork

his pernil-style roast pork recipe comes from my friends and fellow coworkers from when I was a teenager working in the Kitchen at the Liberty, NY Holiday Inn. Aside from my father and one part-time Chinese chef the Holiday Inn restaurant hired for summer crowds, the rest of the kitchen staff were from Puerto Rico.

Pernil-Style Roast Pork

Ingredients
  1. 6 pound boneless pork shoulder roast (skin-on optional)
  2. 5 cloves garlic, minced (about 2 tablespoons)
  3. 2 tablespoons olive oil
  4. 1½ tablespoons apple cider vinegar
  5. 1 tablespoon fresh lime juice
  6. 1½ tablespoons dried oregano
  7. 1 teaspoon onion powder
  8. ½ teaspoon ground cumin
  9. 1 teaspoon chili powder
  10. 1½ teaspoons sugar
  11. 1½ tablespoons salt
  12. 1 teaspoon freshly ground black pepper
  13. 2 large onions, sliced
  14. Water

Instructions
  • Rinse your roast and pat dry with a paper towel. Make the marinade by mixing together the minced garlic, olive oil, vinegar, lime juice, and all of the dry herbs and spices in a bowl.
  • Rub the entire roast with the marinade, ensuring that all areas of the roast are completely covered. If you’re using a boneless roast, already tied by the butcher, try to work some of the marinade in the empty cavity where the bone used to be. If you know how to tie your own roast, marinating the meat before tying the roast will ensure the best results. If you’re using a roast with skin, be sure to score the skin with a sharp knife to form a cross-hatch pattern, and rub the marinade into the entire roast. Taking your time marinating a roast properly is the most important step!
  • Next, cover the roast with plastic wrap and let it marinate overnight for at least 18 hours for the best results.
  • Take the roast out of the refrigerator, and let it come up to room temperature--about 2 hours.
  • Preheat the oven to 425F. Cover the bottom of the roasting pan with sliced onions, and add one cup of water. Place the roast on top of the onions and water.