Entree: Cuba – Central Culinary Region – Pernil Asado (Slow-roasted marinated pork shoulder flavored with garlic, citrus mojo, and oregano)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 5 hrs

Additional 8 hrs

Total 10 hrs 30 min

Ingredients

- 1 bone-in pork shoulder (pernil), approx. 7 lb (3.2 kg)
- 1 cup (240 ml) sour orange juice or 2/3 cup (160 ml) orange juice plus 1/3 cup (80 ml) lime juice
- 12 garlic cloves, minced
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (30 ml) dried oregano, crushed
- 1 tsp (5 ml) ground cumin
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) neutral oil for searing
- 1 cup (240 ml) water or low-sodium chicken broth for the roasting pan

Instructions

1. Rinse the pork shoulder and pat dry. Using a sharp knife, make deep slits across the surface and pierce the skin in several places to help the marinade penetrate.
2. In a bowl combine sour orange juice (or orange plus lime juice), minced garlic, olive oil, kosher salt, black pepper, crushed oregano, ground cumin, and white vinegar to make the mojo marinade.
3. Rub the mojo all over the pork, working some into the slits and under the skin where possible. Cover and refrigerate to marinate at least 8 hours or overnight for best flavor.
4. Remove the pork from the refrigerator 30 minutes before roasting to come closer to room temperature. Preheat oven to 325°F (163°C).
5. In a heavy roasting pan heat 2 tablespoons neutral oil over medium-high heat and sear the pork on all sides until nicely browned, about 3–4 minutes per side.
6. Pour 1 cup (240 ml) water or broth into the pan (not over the skin), tilt to distribute, then cover tightly with foil. Roast in the preheated oven low and slow for about 4 to 5 hours, or until the meat is very tender and pulls easily from the bone.
7. For crisp skin, remove the foil for the last 30 minutes and increase oven temperature to 425°F (220°C), or broil briefly while watching constantly, until the skin is blistered and crisp.
8. Let the pernil rest 15–20 minutes, then carve or pull the meat and serve with rice and beans, fried plantains, or Cuban-style yuca.