Pernil (Puerto Rican pork roast)
5 or more cloves garlic, peeled
1 onion, quartered
2 tablespoons dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon salt
2 teaspoons black pepper
1 tablepoon olive oil
1 tablespoon wine vinegar
1/4 cup orange juice
1 pork shoulder (3 to 4 pounds)
1. Combine the first 11 ingredients in a food processor and blend.
2. Score the meat with a crosshatched pattern and marinate in the mixture overnight in the refrigerator.
3. The next day bring the meat to room temperature, place on a rack in a pan with a little water, and roast for 3 hours at 300˚ F until tender. Let meat rest for 10 minutes before serving, shredded, in a tortilla.
Nutrients per serving: 602 calories, 60g protein, 29g carbohydrates, 1g fiber, 26g fat, 194mg cholesterol, 1,310mg sodium