| Level: | Intermediate |
| Total: | 12 hr 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 bone-in, skin on pork shoulder (5 to 6 pounds)
- 6 cloves garlic
- 2 tablespoons fresh oregano leaves
- 1 small bunch fresh cilantro
- 1 tablespoon ground cumin
- 4 limes, juiced
- 2 oranges, juiced
- 1 chipotle in adobo, plus 1 teaspoon adobo sauce
- Kosher salt and black pepper
- 1 cup extra-virgin olive oil
Instructions
- Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl.
- To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack.
- Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1107 |
| Total Fat | 93 g |
| Saturated Fat | 25 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 55 g |
| Cholesterol | 221 mg |
| Sodium | 1312 mg |
Reviews
Amazing! Very easy recipe to follow and it came out perfect!
I used boneless shoulder, tied it with twine. Saved the marinade, heated it, and used it as a sauce along with the pan drippings. Great dish. Made with rice and pigeon peas.
Made this recipe with a picnic shoulder roast about 6lbs bone in. Honestly some of the most tender flavorful and juicy pork I have ever had. Made Taco’s with Chihuahua cheese, fresh onion and Cilantro. The kids made sliders on Hawaiian rolls Guy is on point with this one. 5 stars easy
I’m going to try this slant on pernil because it seems interesting and because of the great reviews. However, it is a slant because it’s not the traditional way it’s made in PR. Stay tuned!
Full of taste and very easy. It’s good for a group dinner and inexpensive.
Yummy. Make tacos or serve over rice and beans.
Came out pretty good.
This came out amazing!!
Amazing. Will keep doing for family gatherings.
Incredible flavor. Great easy recipe