MY PERNIL ASADO OR ROASTED LEG OF PORK

So friends, this is the perfect Christmas Eve Dinner Menu. Yesterday, I posted Rice with Pigeon Peas and today is time for yummy Roasted Pork or Pernil Asado. I can predict now that approximately 95% of the island household will be cooking this combination tomorrow. Sweet!
 
Approximate Prep: (30 Minutes) Cooking Time: (3 to 4 hours in oven)
Approximate Cost: $11.22 or $1.40 per serving
Servings: 8
Difficulty Level:   X   Easy ____ Intermediate ____ Advanced
 
Ingredients
1 (6 lb.) Pork Shoulder Picnic Roast $8.32
10 cloves of garlic (.50)
2 Sazón envelopes (.30)
1/2 to 2/3 cup of Olive oil ($1.75)
1 tsp. crushed dried oregano (.15)
1 ½ tsp. Salt  (or to taste) (.10)
1 tsp. Pepper (.10)
 
Directions

1. In a food processor or blender, add the garlic, Sazón, olive oil, crushed dried oregano, salt and pepper. Blend/mix well. Set aside.
2. Cut the skin away from the meat and remove most of the fat. Set aside
3. To clean the picnic, remove as much fat as you can from the meat and then make slits/holes all over it.
4. With the marinade you made previously, season the pork by rubbing it all over with the light paste, making sure that you also season the slits in the meat.
5. Rub some of the marinade on the skin as well, especially, the side that you will place back over the meat. Marinade the outer side as well but make sure that you add a bit more salt to that skin side. Place in the roasting pan, cover with the seasoned skin, then the foil paper and refrigerate.
6. I always refrigerate my cut for at least 24 hours, that really gives time for the marinade to flavor the meat. When ready to cook, bring the meat out of the fridge to room temperature, about 1 hour or so before cooking.
7. Pre-heat the oven 300 degrees. Cook covered for 1 hour and then remove the foil and continue cooking for 3 more hours until tender. (REMEMBER TO CHECK YOUR ROAST, SINCE ALL OVENS COOK DIFFERENTLY.)
8. Carefully, remove from the oven and if the skin is not crispy enough, cook it at 400 degrees until brown and super crispy. Keep an eye because it will cook fast and you don’t want it burnt.
9. Let the roast rest before carving for about 15-20 minutes.

 
By adding the recipe that I posted yesterday to this one today, you will have what you need to enjoy a delicious Christmas Eve Dinner; Roasted Pork and Rice with Pigeon Peas.
 
MERRY CHRISTMAS to you’ll!