Pernil

In a pilón (or a sturdy mortar and pestle), pound the garlic, salt, oregano and peppercorns into a coarse, wet paste. Stir in the olive oil and vinegar.

• 15 garlic cloves
• 1 tbsp coarse salt
• 1 tbsp dried oregano
• 2 tsp black peppercorns
• 3 tbsp olive oil
• 2 tbsp white vinegar

✅ C'est prêt quand : paste is coarse and wet, with no large garlic chunks

Carefully lift the skin from the meat with a knife, keeping it attached on one side. Make deep slits all over the meat and push the adobo paste into them and over the surface, then sprinkle with the adobo seasoning if using. Lay the skin back down, without putting any seasoning on top of it.

• 3.5 kg pork shoulder
• all adobo paste from step 1
• 1 tbsp (optional) adobo seasoning

✅ C'est prêt quand : meat is covered in paste under the skin, with the skin laid flat on top