Pernil
from the kitchen of Sharmagne Leland-St.John

5 cloves of garlic, peeled
1 onion, quartered
1 tablespoon ground cumin
2 tablespoons dried oregano
1 teaspoon chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 lime, freshly juiced
¼ cup of orange juice, freshly squeezed
1 3-4 pound pork shoulder
8 tortillas

In a food processor, combine and blend the first 11 ingredients.

Score the meat with a crosshatch pattern and soak in the marinade
mixture in the refrigerator overnight, turning frequently.

Remove the meat from the refrigerator and bring to room temperature.

Place on a rack in a pan with a little water and roast for three hours
at 300°F until tender.

Let the meat rest for 10 minutes before shredding.

Serve each of the 8 portions in a tortilla.

 

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