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  1. I got two requests for my definitive, non-experimental Pernil recipe. Use fresh garlic and fresh oregano. Kosher salt. Fresh cracked black pepper. Use half handful dry Mexican oregano if you can't use fresh. Fresh is key to flavor. Do not underestimate the potency of this ~exact recipe, please! ~8lb shoulder butt roast, or picnic roast skin lifted on one side to make slits in meat Large handful fresh oregano, chopped 8 garlic cloves, smashed and minced 1 1/2 tsp chopped onion 8 tsp Kosher salt 2 tbs coarsely ground black pepper 6 tablespoons olive oil 3 tablespoons white wine vinegar, apple cider vinegar and/or fresh lemon juice combo Prep kamado for 350 degree cooking using lump charcoal and no smoking wood. Use a little mild wood if you just have to. Mash together oregano, garlic, onion, salt and pepper with mortar and pestle really good. Put in a container. Pour in the oil, vinegar/juice then seal and shake together good. Put the roast in your roasting pan. Make deep slits in all sides of roast and push marinade in. Make lots of shallow cuts all over the roast really good as well. Just jab that knife around! Go ahead and rub the remaining marinade all over the roast into every crevice. Leave all the marinade in the pan with the roast. Lightly dry skin of the roast and sprinkle kosher salt on the skin. Let roast come to room temp 1 hr while it marinates. Roast at 350 in the pan in your kamado until it reaches 190-192, basting with its own fat/juices and some Sprite once or twice for crispiness. Make sure you rest the roast tented in foil for an hour or your texture will be screwed. This is the most traditional full flavor/texture result you could hope to achieve for a wedding pernil. Inject with orange juice mixed with a little marinade before roasting to get more tropical.
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