Pernil (Puerto Rican Roast Pork Shoulder)
Ingredients:
5 – 6 lb pork shoulder (bone-in), skin scored
8 garlic cloves, minced
1 tablespoon kosher salt
2 teaspoons black pepper
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup fresh orange juice
¼ cup fresh lime juice
⅓ cup olive oil
2 tablespoons white vinegar
2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. In a bowl, whisk together the garlic, salt, pepper, oregano, cumin, paprika, onion powder, garlic powder, orange juice, lime juice, olive oil, and vinegar to make the mojo marinade.
2. Pat the pork shoulder dry. Rub the marinade all over the pork, working it into the scored skin and any crevices. If using cilantro, press it into the meat.
3. Place the pork in a large resealable bag or covered dish and refrigerate for at least 8 hours or overnight.
4. Preheat oven to 325°F (165°C). Transfer the pork to a roasting pan, skin-side up. Pour any excess marinade into the bottom of the pan.
5. Roast, uncovered, for about 4 – 4½ hours, until the meat is very tender and the skin is crispy (the internal temperature should reach at least 180°F/82°C).
6. If the skin isn’t crisp enough, increase oven temperature to 425°F (220°C) for the last 10–15 minutes, watching carefully to avoid burning.
7. Remove from oven and let rest, loosely tented with foil, for 15 – 20 minutes.
8. Shred or slice the pork, spooning pan juices over the meat before serving.
Prep: 20 mins (plus marinating) | Cook: 4 – 4½ hrs | Total: approx. 4 hrs 20 mins (plus marinating)
Servings: 8 – 10 | Calories: 550 per serving
