How to make a Pernil or Boricua style Pork Roast

One of my favorite dishes, although  I don't use the oven bag. This method looks quicker and easier. I would cook mine at 200 degrees for 10 hours, then 450 for one hour "watching it carefully to avoid burning" the skin puffs up crisp and tasty over the entire surface.



The other thing I was taught, was after cutting the skin back, remove most of the fat layer. then pin it back over once all the rub and "stabbing it to the bone"is completed.