Makes: 10 portions

Description: Pork is the signature main dish in Puerto Rico for Christmas. It becomes the centerpiece of all Puerto Rican tables during the holidays, especially in Christmas Eve. The Pork Shoulder is called Peril in Spanish. We serve it with rice, pigeon peas, arroz con gandules, pastry or cassava dough, pasteles de masa o de yuca, potato, pasta or green salad.

Ingredients:
1{6 to 8} pound  pork shoulder with skin
4  garlic cloves smashed
1 handful  adobo*
4 tbsp  butter or margarine
3 tbsp  vegetable or canola oil
4 tbsp  apple cider or white vinegar
to taste  pepper, oregano and cumin

Instructions: 1. Wash the pork shoulder with water and vinegar and set aside in a roasting pan.

2. Mix the smashed garlic, the adobo*, the butter and the oil in a small saucepan. Microwave for about 30 seconds. It should have a soft consistency, almost a paste. Set aside.

3. With a small knife make a cut to separate the skin from the meat, but not completely. Make some stabs to the pork with the knife.

4. Put some abodo* on your hands and rub the pork, then apply the adobo*, butter, garlic and oil mix and rub it again or use a brush to apply. Cover with aluminum foil.

5. Marinate for a minimum of 4 hours in the refrigerator, but is better if you leave it overnight.

6. Allow the meat to sit at room temperature for 15 minutes before cooking. Preheat the oven to 350 degrees F.

7. Bake for approximately 3 to 4 hours or until the center reaches 170 degrees and the skin is crisp and golden.


*Adobo Recipe:

Ingredients:
6 Tablespoons Salt
6 Tablespoons Granulated Garlic
4 Tablespoons Oregano
2 Tablespoons Black Pepper
2 Tablespoons Turmeric
2 Tablespoons Onion Powder

Preparation:
Mix ingredients together and store in an airtight container for up to 6 months.

via *Adobo Recipe from latinfood.about.com