1. You want to cure/wash the Pernil with lime. Mix lime and water; about 50/50.

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2. Using a cross-hair method, start by poking holes all over the Pernil. Don’t worry too much about sizes; just not too big. Pernil is a big chunk of meat. We poke holes to make sure the seasoning gets inside.

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3. Massage the lime onto the Pernil and in the holes and let it sit for 10-15 minutes.

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4. While you let Pernil sit, combine the garlic, oregano, cilantro, red pepper, onion, sopita de pollo, and adobo in a blender.

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5. Add some of the lime juice and olive oil. Mix again for a few seconds and set it aside.

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6. Drain the Pernil; it is not a problem if you don’t get every single last drop of lime and water out.

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7. Place the Pernil inside a baking aluminum foil pan/basket. Melvin recommends doubling up the aluminum foil basket to make it more sturdy!

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8. Grab the mix and pour it into each of the holes you made earlier. Make sure to jam it in there! Your taste buds will surely thank you later.

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9. Pour some salt on the Pernil as you go around pouring the mix in.

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​10. Massage the rest of the mix onto the Pernil and pour all of it into the baking aluminum foil pan.

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11. Cover the Pernil with aluminum foil wrap, and let it sit in the refrigerator for a minimum of 4 hours. Melvin typically seasons it the day before so it can marinate for at least 8 – 10 hours.

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12. Pre-heat oven to 350° F.

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13. Place the Pernil, covered, for about 4 hours at 350°. Every hour, make sure take a large spoon to take the juice and pour it around the Pernil before covering again. The Pernil will become light golden-brown and juicy during this time.

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14. At the 4th hour, take out half of the juices and roast uncovered for one more hour with the skin side facing up. Slowly pour back the other half of the juice you took out earlier at every 10 – 15 minutes.

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15. **Optional** Once the Pernil is done, broil for 3 to 5 minutes to get the skin extra / super crispy