Entree: Puerto Rico – Southern Culinary Region – Pernil Asado (Slow-roasted marinated pork shoulder flavored with garlic, citrus, and oregano)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs 30 min

Additional 30 min

Total 5 hrs 45 min

Ingredients

- 1 bone-in pork shoulder (pernil), approx. 5 lb (2.3 kg)
- 12 cloves garlic, minced (about 50 g)
- 1/4 cup (60 ml) olive oil
- 1/2 cup (120 ml) sour orange juice or 1/2 cup (120 ml) orange juice mixed with 2 tbsp (30 ml) lime juice
- 2 tbsp (30 g) coarse kosher salt
- 2 tsp (4 g) ground black pepper
- 1 tbsp (6 g) dried oregano
- 1 tsp (2 g) ground cumin (optional)
- 1 large onion, sliced (about 8 oz (225 g))
- 4 bay leaves
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) olive oil for roasting
- Fresh cilantro or chopped parsley for garnish (optional)

Instructions

1. Trim excess fat if needed but leave a good fat cap. Score the skin and fat in a diamond pattern and make several shallow slits in the meat to allow the marinade to penetrate.
2. In a bowl, combine minced garlic, olive oil, sour orange or orange/lime mixture, coarse salt, black pepper, oregano, cumin if using, and white vinegar to form a paste.
3. Rub the garlic-citrus marinade thoroughly over the pork shoulder, working some of the paste into the slits and under the skin where possible. Place sliced onion and bay leaves around the pork. Cover and refrigerate for at least 8 hours or overnight for best flavor.
4. Remove the pork from the refrigerator and let stand at room temperature 30 minutes before roasting. Preheat oven to 325°F (160°C).
5. Place the pork fat-side up in a roasting pan. Add 1 cup (240 ml) water or stock to the pan to keep the environment moist. Brush the fat with 1 tbsp (15 ml) olive oil.
6. Roast uncovered at 325°F (160°C) for about 4 to 4 1/2 hours, basting occasionally with pan juices, until the meat is fork-tender and the internal temperature reaches about 180–190°F (82–88°C) for shreddable pork.
7. For a crisp exterior, increase oven temperature to 425°F (220°C) for the last 15–20 minutes, watching closely so the skin crisps but does not burn.
8. Remove from oven and let rest 15–20 minutes before slicing or shredding. Discard bay leaves and serve hot, garnished with chopped cilantro or parsley.