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- 5 to 6 pounds fresh pork picnic shoulder, skin on (pernil)
- 8 cloves of garlic, minced
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 2 tablespoons white wine vinegar
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cumin
Directions:View on Serious Eats
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