The game this Sunday, or rather THE game this Sunday, promises to make the evening take on a Super Bowl sense of occasion.

I shall be out all afternoon but still want to serve a tasty treat in front of the TV. I plan on cooking the same dish that I cooked for last year’s big game, as again, I have to be out all afternoon. My kids are thrilled as they have been asking for a repeat all year.

Pernil

1 joint of pork, preferably from the shoulder, often called Boston Butt, about 4 or 5 pounds at least

6 cloves garlic

1 onion

1 tablespoon dried oregano

1 bunch cilantro, divided into two

1 tablespoon ground cumin

1 teaspoon ancho chili powder (or other mild chili powder)

2 teaspoons salt

2 teaspoons fresh ground black pepper

1 tablespoon white wine vinegar

In a food processor or blender, puree the garlic, onion, half of the cilantro and all the other ingredients except the pork.  Rub the resulting paste into every surface of the pork and put the joint and any extra paste into a heavy ovenproof lidded pot. Pour in 1 cup water to surround the joint, put on the lid and place in the oven at 300 degrees.

Cook for at least 3 hours, preferably 5. If you cannot resist checking on progress, add a little more water if the pork is becoming dry after 3 hours, much will depend on how tightly fitting the pot lid is.

Just before serving, chop the remaining cilantro and stir it into the pork juices that will have accumulated. This improves the color of the dish as the original cilantro will have turned an uninteresting brown, it also brightens the flavors. Adjust the seasoning as necessary.

Chop or tear the pork into chunks and serve in a large bowl with the juices poured over. Accompany the pork with corn tortillas, guacamole, tomato salsa, a green salad and wedges of limes.

Let everyone help themselves with instructions not to drop too much on the carpet.

GO RAVENS!