Pernil

Pernil is a slow-roasted marinated pork leg or pork shoulder common in Puerto Rico, Dominican Republic, Cuba, Colombia, Venezuela and Ecuador. Pernil is typically accompanied by rice and is commonly shared during Christmas.
The pork shoulder is used as a whole piece, with skin and bone. It is marinated the day prior to roasting with sofrito, salt and pepper, plus possibly additional spices. Sofrito is placed deep within the meat through small cuts. 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 is separated, cleared of fat, and can be served separately as cueritos.