Best Pernil Ever

1. 1

   Assemble all the ingredients.

2. 2

   Crush the garlic into small pieces using a mortar and pestle. Add the olive oil, salt, oregano, and black pepper; mash together to form a paste.

3. 3

   Use a sharp knife to make 12 deep cuts in the roast a few inches apart. Pack the seasoned garlic paste evenly into the cuts and over the roast.

4. 4

   Place the roast in a large bowl. Pour in the red wine to fully cover the roast. Cover with plastic wrap and marinate in the refrigerator for 24 hours.

5. 5

   Discard the red wine. Set the roast fat-side up in a roasting pan; cover with aluminum foil. Let it sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).

6. 6

   Put the roast in the preheated oven; lower the temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.

7. 7

   Raise the temperature to 400 degrees F (200 degrees C). Uncover the roast and continue baking until the fat is crispy and an instant-read thermometer in the center registers 160 degrees F (71 degrees C), about 1 hour more.

8. 8

   Remove from the oven and let rest before carving, 20 to 30 minutes.

• Calories 211.12 kcal Moderate
• Protein 6.59 g Moderate
• Carbs 34.42 g Moderate
• Total Fat 3.03 g Low Source
• Saturated Fat 1.32 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.12 mg Low Source
• Sodium 60.32 mg Low Source
• Fiber 0.18 g Low Source
• Sugar 16.05 g High
• Added Sugar 0.0 g Low Source
• Calcium 505.81 mg Good Source
• Iron 0.09 mg Low Source
• Potassium 6.77 mg Low Source
• Vitamin A 22.69 mcg_rae Low Source
• Vitamin C 41.02 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Alcohol 🚫🍷