Pernil

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(1) 5 to 8 lb. pork shoulder (pernil 'fresh ham' or 'cali')

2 cloves of garlic per pound of pernil

1 teaspoon of olive oil per pound of pernil

1 teaspoon of salt per pound of pernil

1 teaspoon of black pepper per 5 pounds of pernil

1 teaspoon of oregano per 5 pounds of pernil

1 teaspoon of vinegar per pound of pernil

1 teaspoon of sofrito/recaito per pound of pernil

2 cups of water (to add to roasting pan)

Take half of your garlic cloves and slice each one lengthwise, once or twice. Place aside

subheading: Example for a 6 pound pernil:

12 cloves of garlic

2 Tablespoons of olive oil

2 Tablespoons of salt

1 teaspoon of black pepper

1 teaspoon of oregano

2 Tablespoons of vinegar

2 Tablespoons of sofrito/recaito

2 cups of water (to add to roasting pan)

Directions at epicurious.com

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