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Greg Santos’ Pernil
Ingredients:
7-12 lb. pork shoulder
1 jar or homemade sofrito
1 medium yellow onion
1 large red bell pepper
2 large cubanelle peppers
10 garlic cloves (roughly chopped)
1 large bunch of cilantro
1 tbsp. extra virgin olive oil
3 peeled tomatoes
2 chipotle peppers
½ jalapeño
2 tbsp. cumin
2 tbsp. oregano
2 limes
Instructions:
Puncture holes throughout pork and rub in sofrito, set over night in the refrigerator. Then put the pernil into a slow cooker over low heat for up to 6 hours. Bake in oven for 40 mins to an hour to crisp the skin and brown. Add fresh squeezed orange and lime.
