Description
A savory, slow-roasted pork shoulder dish bursting with flavor and nostalgia, perfect for family gatherings and celebrations.
Ingredients
Scale
- 4–5 lbs pork shoulder (bone-in)
- 10 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tsp white vinegar
Instructions
- Rinse & Prepare the Pork: Start by rinsing the pork shoulder under cold water and patting it dry with paper towels.
- Score the Fat: Carefully score the fat cap in a crosshatch pattern.
- Make the Marinade: In a large bowl, combine minced garlic, olive oil, oregano, cumin, salt, pepper, orange juice, lime juice, and white vinegar. Whisk until well-blended.
- Marinate the Pork: Generously rub the marinade all over the pork, digging into the cuts.
- Chill: Cover tightly with plastic wrap and refrigerate for a minimum of 8 hours, ideally overnight.
- Roast Low & Slow: Preheat your oven to 300°F (150°C). Place the pork in a roasting pan and cover it with foil. Roast for 4-5 hours.
- Crisp the Skin: Remove the foil and increase the temperature to 400°F (200°C). Roast for an additional 20-30 minutes.
- Rest & Slice: Let the pernil rest for at least 15 minutes before slicing.
Notes
For extra crispy skin, increase the heat slightly during the final roasting stage. Ensure thorough marination for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg