Pernil (Cuban Fresh Pork Shoulder)
Cook: 180 min
Ingredients
- 1 Pork shoulder, boneless, about 4 pounds, skin on
- 4 clove Garlic, smashed
- 1 handful Oregano, fresh
- 1 bunch Cilantro, fresh, plus chopped cilantro for garnish
- 1 tsp Ground cumin
- Kosher salt
- Black pepper, fresh, coarsely ground
- 2 Lime, juiced, plus wedges for serving
- 2 Orange, juiced
- 1 cup Olive oil, extra-virgin
Directions
- Place the pork, fat side up, in a roasting pan fitted with a rack, and using a sharp knife, score the surface of the meat with small slits.
- Prepare the adobo: in a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add the lime juice and orange juice. Drizzle in the olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, getting into the incisions so the salt can penetrate the meat; this helps form a crust when cooked.
- Preheat the oven to 300 degrees F.
- Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board, covered lightly with foil, for 10 minutes before slicing. Drizzle with lime juice and garnish with cilantro.