Barbecue Without the Grill

Pernil (Puerto Rican pork roast)

Serves 8

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

lime, juiced

1/4 cup orange juice

1 pork shoulder (3 to 4 pounds)

8 tortillas

Directions

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