Instructions: Puncture the pork butt several times. Mash the garlic cloves and insert them into the crevices. Cut the onion into slices.

Marinate as long as possible in cooking wine and onions, garlic, pepper, and season mixture with salt and pepper (overnight is preferred). Remove pernil and separate from marinade.

When ready to cook saute the pernil (without the marinade), in a large casserole pot. Turn it on all sides to seal the skin until it attains a golden color.

When the skin is golden in color add the marinade mixture.

Cover the pan and lower the heat for 4 hours, until meat is tender to the touch.

You should add a little water if it dries up too much. When the meat is almost done add the 2 bottles of malta, cover and simmer for another 40 minutes until it absorbs the flavor of the malta without drying out.

If the sauce is too watery you can always add 2 tablespoons of corn starch to thicken it a little as an option.

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