[1] Pernil is typically accompanied by rice and is commonly shared during Christmas.

It is marinated the day prior to roasting with sofrito, salt and pepper, plus possibly additional spices (oregano and adobo).

After marination the covered meat is slowly roasted initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp.

When finished, the meat falls off the bone, and the crisp skin (cuero) is separated, cleared of fat, and can be served separately as cueritos (pork skin chips).

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