Pork Roast Wrapped in Banana Leaves and Smoked

Pernil ( Pork Roast ) wrapped in Banana Leaves.

This recipe was for a 5 lb. Pork Roast also known as a Pernil, Boston Pork Butt or Shoulder.

1 whole garlic clove minced
3 cap fulls of white vinegar
2 packets Of Sazon con Achiote y Cilantro
1 heaping Tbs. of Adobo sin pimiento
1/4 cup of olive oil
1 Tbs. sea salt
1/2 Tsp. Of black pepper
1/2 tsp. Of Comino/Cumin
1 Tsp. Dry oregano
1 Tsp. onion power
1 Tsp. Granulated Garlic
2 long Banana leaves and cooking string

In a bowl mix all your dry ingredients with the oil and vinegar. It will look like a paste.
( do not use the fresh garlic in the paste )

Line a aluminum pan with the banana leaves double fold each one creating a T pattern.

Place the pernil skin side up, slash holes in the fat. You will need to use your fingers to fill each hole with the fresh garlic, take your season paste and rub all over the pernil both sides and massage it.

Once seasoned wrap it up and place in the refrigerator over night to marinate.

Next day Smoke it for 5 hours at 275 ( we used a ceramic Dome type of Grill called a Kamado temperatures in this can go as high as 900 degrees.
If you want to cook in oven temperature should be 275 and cook for 5-6 hours for a 5lb.

The meat will be tender and juicy flavor so deep to the bone. Traditionally the Oven Roasted Pernil will have a Crispier Skin. Since it’s wrap in the banana leaves you will have a more moist texture with a thinner layer of crisp as most of the fat will render down creating a bath of juice and tenderizing the pork to perfection.

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