Pernil-Style Roast Pork

Complete with beans, rice, and a simple salad on the side, this one of our favorite roast recipes, because it is just out-of-this-world tasty and permeates the entire house with a beautiful porky aroma.
Ingredients

• 6 pound boneless pork shoulder (skin-on optional)
• 5 cloves garlic (minced, about 2 tablespoons)
• 2 tablespoons olive oil
• 1½ tablespoons apple cider vinegar
• 1 tablespoon fresh lime juice
• 1½ tablespoons dried oregano
• 1 teaspoon onion powder

Pernil-Style Roast Pork

• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 1½ teaspoons sugar
• 1½ tablespoons salt
• 1 teaspoon freshly ground black pepper
• 2 large onions (sliced)
• Water

Instructions

1. 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.
2. 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!
3. Next, cover the roast with plastic wrap and let it marinate overnight for at least 18 hours for the best results.
4. Take the roast out of the refrigerator, and let it come up to room temperature--about 2 hours.
5. 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.
6. Cook the roast at 425F for 30 minutes. After 30 minutes, turn the roasting pan 180 degrees, and roast for another 30 minutes. Place a sheet of aluminum foil on top of the roast with the sides exposed if the roast starts to burn.
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