Papa Got A Brand New "Pernil" Bag!

That line comes from lyrics to a James Brown back in the 70s. But honestly,  I haven't tasted some good pernil since last year.

Sunday was a good day to roast one, after the first of many days in support of the stronger sex in these political times!

Did you know that at Bravo Supermarket you pay 30 cents a pound more for them to split a nine-pound leg of pork butt in half. That is $3 average per butt (some weighed 10-11 pounds.) I bought the whole and split it in less than one minute. Saved half for another meal.

So, what is new about a well-cooked piece of pork? I cooked it in my slow cooker! The aroma was  fabulous. You don't have to turn on the oven till the end for that crispy skin.

                                   Roast Pork Butt  (Pernil)
                                  Serves 6

9 pound pork leg (butt end), sawed/cut in half; save half for another day
4 cloves garlic, peeled, smashed
1 T.  dry oregano leaves
1/2 t salt
1/4 t black pepper
1/4 cup red wine vinegar
1 T. olive oil
1 pack Sazón seasoning
1 T. Jamaican jerk rub

Procedure:

1. Wash meat a minute or two under running water.
2. Rinse with 1/4-cup vinegar and then rinse again with water.  Pat dry and make 1/2-inch slits to meat. This will let seasoning get into the meat.
3. In a bowl mix garlic, oregano, salt, pepper, red wine vinegar, oil, Sazón and jerk to make a paste.
    Rub paste on meat, making sure it gets into slits.
4. Place meat in crock pot, skin side up. Cover and set to low. Cook for about 6 hours.

Roasting:
Set oven to 400 degrees during the last 15 minutes.
5. Place pork on a baking tray in oven for 25 minutes till crisp.
6. Remove from oven. Pull or slice off skin.
7. Using two forks, shred meat from bone into bite sizes before serving.