Pernil for the Holidays! 🎄🦃

Holidays are near, so Pernil is here!🎄🐖 🦃 The recipe is finally here so you can practice for Thanksgiving, Christmas, and Dia de Reyes! 👑 Let us know how it turns out. Pernil Recipe Ingredients: 9 lb. Pernil (Pork Shoulder) ¼ cup of salt 1 tbsp of black pepper 1 tbsp of oregano 1 tsp of cumin 1 tsp of granulated garlic Instructions: 1- Dry the pernil skin really well with a towel or paper towel, there should be no moisture whatsoever on the skin. 2- Cut skin ¾ of the way off the pernil, not cutting the skin all the way off. 3- In a bowl mix all your seasonings until well incorporated. 4- After the pernil skin has been dried, start seasoning the pernil every except the top of the skin. Lift the skin and season underneath on the meat. 5- With a very knife, score the skin very lightly without going into the meat. (Watch video for Demo). 6- Season the skin now and rub the seasoning into notches making sure it’s nice and seasoned. 7- Let it sit for 2-3 hours or overnight. Make sure there is no moisture on the skin, if there is, dry it with a paper towel. 8- Roast at 350 degrees for 75 minutes. 9- Reduce heat to 300 degrees and roast for an additional 90-120 minutes. 10- Turn the heat back onto 425 degrees and roast for another 30 minutes or until skin is crispy and bubbly. 11- Let it rest for 1 hour to 2 hours before carving.