• -
  (to taste)black peppercorn
• 1
  tablespoondried oregano
• 1
  teaspoonsalt
• 1
  teaspoonsalt per lb of meat
• -
  (to taste)Sazon con achiote
• 12
  clovesgarlic
• 3
  tablespoonsvinegar
• -
  (to taste)olive oil

Steps

• Wash meat under running water & dry with paper towel
• Place meat in pan, score skin with diamonds, poke holes all over
• Place in the refrigerator for 2-3 days
• After removing, let rest for 30 minutes
• Preheat oven to 350 degrees
• Pour half cup water inside bottom of pan & place roast in, fat side up
• Cover with foil down the middle, not completely
• Cook for 35 minutes per pound (roughly 7 hours & add water as needed)
• Remove foil for last hour of cooking, pernil should be golden brown