Pernil (puerto Rican Lamb Shoulder)

Total Time: 15 hrs 30 mins Preparation Time: 9 hrs Cook Time: 6 hrs 30 mins

Ingredients

• 8 lbs picnic lamb shoulder
• 12 minced garlic cloves
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 3 tablespoons vinegar
• 8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

Recipe

• 1 wash the lamb shoulder.
• 2 with a sharp knife, make 1 inch deep cuts into the lamb.
• 3 with mortar and pestle crush garlic, oregano and black pepper together. add olive oil, vinegar and salt. mix well.
• 4 spoon some of the garlic mixture inside the small cuts around the lamb, and spread remaining mixture all over the lamb.
• 5 place lamb in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. refrigerate at least 8 hours. (i have marinated this for as long as two days.).
• 6 bake in pre-heated 325 degree fahrenheit oven for about 5 to 6 hours.
• 7 remove aluminum foil and bake at 375 degrees fahrenheit for another hour or until skin is crisp. closely watch this so you don't burn the skin (chicharrone).
• 8 lamb should be well-done and tender.