Pernil On The Plate Please

Name: Pernil On The Plate Please
Ingredients: One Pork Shoudler. Ask the butcher to give you one based on the nukber of guests your'e serving. A 5 pounder will serve 3-4 people with leftovers. Also ask him to make cross marks with a knife so you can put garlic slices into the meat; A head of garlic.Thinly Slice about 10 cloves and rough chop the rest.; Half of a jar of Sofrito; Half of a jar of Recaito; A few sprigs of Fresh Parsley, Rosemary, Sage and Thyme; 2 Bay leaves; 1/4 -3/4 cup of Olive oil; Adobo, salt, pepper; A Hefty bag

9 ingredients

1 steps

Ingredients

One Pork Shoudler. Ask the butcher to give you one based on the nukber of guests your'e serving. A 5 pounder will serve 3-4 people with leftovers. Also ask him to make cross marks with a knife so you can put garlic slices into the meat
A head of garlic.Thinly Slice about 10 cloves and rough chop the rest.
Half of a jar of Sofrito
Half of a jar of Recaito
A few sprigs of Fresh Parsley, Rosemary, Sage and Thyme
2 Bay leaves
1/4 -3/4 cup of Olive oil
Adobo, salt, pepper
A Hefty bag

Directions

1

{"0":"Wash the roast. Insert the sliced garlic into the holes made by the butcher.","2":"Pour on a half jar of the Recaito and Sofrito","4":"Sprinkle the Adobo, salt and pepper to taste","6":"Pour the Olive oil over the roast and rub everything in","8":"Place the roast in the hefty bag with the fresh herbs, Bay leaves and roughly chopped garlic","10":"Marinate 12-24 hours in the fridge","12":"The next day, heat the oven to 250 degrees","15":"In a large metal or foil roasting pan, Take the roast out of the hefty bag and place it in the oven","17":"Toss the herbs and the bag out","19":"Using a meat thermometer, periodically check the roast for doneness. It takes almost 7 hours for a medium sized roast","21":"When the roast reaches the proper temperature, raise the oven to 350 degrees to crips up the skin.","23":"When this is browned and has crisp skin. Take it out of the oven and let it sit for 20 minutes","25":"Slice and serve!"}