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[su_dropcap style=”flat” size=”4″]T[/su_dropcap]he holiday weekend might have come and gone but there is no reason to stop eating good. Our very Kareem Gonsalves of Stone Diesel recently made a delicious pernil and couldn’t wait to share this recipe. It is kind of recipe that you invest time in and the results are savory and everlasting.



8-10lb Pork Shoulder

1 Head of Garlic

3 heaping teaspoons of Oregano

1 teaspoon of black pepper

3-4 tablespoons of EVOO or Coconut Oil

3 tablespoons of Apple Cider Vinegar (with the ‘Mother’)

1 teaspoon of HIMALAYAN PINK SEA SALT per pound of meat


Wash Pork Shoulder by submerging in a mix of water, a capful of white vinegar. Cut a lemon in half, and add the juice, then add to the mixture. Let sit for 15-20 minutes in refrigerator.

Use a sharp knife to make 1 inch deep cuts into the skin of the Pork.

Using a mortar and pestle, crush the garlic, oregano, and black pepper together with the oil, vinegar, and salt.

Start by generous stuffing some of the mix into the 1 inch slits in the skin. Then spoon the rest of the mixture over the rest of the pork.

Marinate by placing in suitable pan/dish and cover tightly with Aluminum Foil. Refrigerate up to 2 days, ideally overnight.

Bake in pre-heated 325 degree oven for 5 hours.

After 5 hours remove the cover and turn heat up to 400 degrees to allow the skin to become crispy. (Chicharron)

Let rest at least 10 minutes before carving.

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