Roast Lamb (pernil) Puerto Rican Style

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 8 -10 lbs lamb shoulder
• 1/2 cup corn oil
• 1/4 cup vinegar
• 10 garlic cloves (or you may use garlic powder, but fresh is best)
• 3 (1 ounce) packages sazon goya
• adobo seasoning, goya to your taste
• 4 teaspoons black pepper
• 1 teaspoon oregano

Recipe

• 1 the night before peel garlic and with a pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• 2 rinse lamb in warm water and stab 1 inch slits in the lamb (the more stabs the more taste). place it in the roasting pan skin side down rub the seasoning to the lamb and also insert some in the slits. cover and refrigerate.
• 3 this takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. we normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• 4 for the first 2 hours set oven at 275°f and cook covered. after 2 hours turn lamb over and set oven at 350°f continue cooking for 2+ more hours uncovered,.
• 5 tip: check every ½ to 1 hour and poke with roasting fork. you will feel the difference as the pernil cooks.
• 6 before serving make sure your juices are clear and the skin is nice and hard.