Pernil is a mouthwatering dish of marinated pork shoulder or leg slow roasted until fall-apart tender and delicious crispy skin, a holiday favorite. This is the best roasted pulled pork you'll ever have.
– Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside for now.
– First Roast. Roast the pork shoulder.
– Second Roast. Raise the oven temperature. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Add additional water/sour orange if the bottom is too dry. Roast until a skewer can pierce the meat easily.
– Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy. Boom! Done! Easy enough to make, isn't it?