Pernil

Method

Score the pork skin in a crosshatch pattern, cutting through the rind but not into the meat. Crush the garlic, oregano, cumin, pepper and salt together to form a paste, then mix with olive oil, sofrito and adobo seasoning. Rub this seasoning paste all over the pork, working it into the scores and coating thoroughly. Place the pork skin-side up on a roasting rack in a large tin and add 500ml water mixed with vinegar to the bottom. Roast at 160°C for approximately 5-6 hours, basting every hour and adding water as needed to maintain moisture. Increase the oven temperature to 200°C for the final 30-45 minutes to crisp the skin until it is golden and crackled. Rest the pernil for 15 minutes before carving and serving with the pan drippings as gravy.