Frank's Recipes! Cuban Pork Roast or Pernil

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Cuban Pork Roast or Pernil

Yield: 4 Servings

1 Pork roast (butt, shoulder or loin)
1 Whole garlic
Oregano
Olive oil
Vinegar (your favorite)
Salt
Pepper

In a large pestle, place the whole peeled garlic in and start mashing it up. When in more of a mush, add oregano until the color is a rather dark green after mashing (this take feel, but I *think* it's like 1 to 2 Tablespoons for a whole garlic). Add about 1 tablespoon of olive oil and about 2/3 tablespoon of vinegar, and keep mashing until everything is pretty fine. If you have some adobo, you can add some here for flavor.

Here's the secret: don't just pour this over the meat, take a small knife, and run it deep into the roast. Into these holes, stuff the holes with the mixture. You'll know you are done when there isn't any more of the mixture. We then sprinkle the whole thing with salt (or adobo) and olive oil. Place in a 350 deg oven and cook like any other pork roast. Your house will smell really nice!!!!

About the meat- I think our favorite that we used was a shoulder that had a big chunk of skin on it- that really held in a lot of moisture. If there is skin, make sure you get the mix into it as well- it WILL be tough to do, as the skin doesn't tear well, but well worth it.

Perfect served with Tostones (fried Plantain), and Rice and Beans (Puerto Rican style)

With the leftovers, you can make a Cubano sandwich.