Pernil al Horno

Ingredients

• fresh ham or cali ( size depending on how many people you are going to feed ) tell your butcher and let him suggest how big it should be.have it boned and tied this will make it easier to season and also cut down on the cooking time. you can save the bone and freeze it and use it in the future to help flavor a spaghetti sauce.
  1 unit
• of adobo per pound.
  1 teaspoon
• of olive oil for every four teaspoons of adobo.
  1 teaspoon
• of white vinegar for every for teaspoons of olive oil.
  1 teaspoon