This recipe is actually Puerto Rican but, the islands of the Caribbean were populated by the Taino Indians, so, this roast (pernil) is almost identical to that served in cuba where it is called "lechon". This is really a simple roast to make:

Ingredients:
1 fresh pork shoulder (skin on)
slivered cloves of garlic (about 4)
Adobo con pimienta (translated "Adobo with pepper")

Note: Adobo is a dry seasoning blend available from the Goya company (in the ethnic food aisle of most grocery stores). There is also a Mexican product called "Adobo" but I've never used it and it doesn't look the same at all.

Method:

Make several slits in the meat, getting as close to the bone as possible. Place a teaspoon (as in the kind you use to eat cereal) of the Adobo in each slit and use your finger to push it further in the slit. Then place the slivers of garlic in the slits and rub Adobo all over the outside. Cook the roast low and slow (about 325° F) for about 3 hours, turning the roast every 30 minutes. Note: the skin will become crispy. This delicacy is called chicharon (chee-chah-rohn). Our "Southern Cousins" in the US call them cracklin's. As a kid we fought over this stuff.

Serve the pernil with rice and beans (I previously posted the recipe of the beans on 4/10/98) and a mixed green salad.

Enjoy!