Pernil

Step by stepInstructions

1. Using a sharp knife, score the pork skin in a crosshatch pattern and cut 1-inch (2.5 cm) deep slits all over the meat.
2. Mash the garlic, oregano, pepper, annatto, salt and olive oil in a mortar or blend briefly to form a thick paste, then stir in the vinegar and lime juice.
3. Massage the paste deep into every slit and all over the roast, working it into the skin. Cover and refrigerate at least overnight, ideally 24 hours.
4. Heat the oven to 325°F (165°C). Set the pork on a rack in a roasting pan, rub the skin with a little extra salt, and roast uncovered for 4 1/2 to 5 hours, until the internal temperature reaches 195°F (90°C) and the meat shreds easily.
5. Raise the heat to 450°F (230°C) and roast 15 to 20 minutes more, watching closely, until the skin puffs into crisp chicharrón. Rest 30 minutes before carving or shredding.