Entree: Puerto Rico – Pernil (Puerto Rican Roast Pork Shoulder) (Roast pork shoulder)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 4 hrs 30 min

Additional 8 hrs

Total 13 hrs

Ingredients

- 6 lb (2.7 kg) bone-in pork shoulder (puerco pernil), skin-on
- 10 garlic cloves
- 2 tbsp (30 ml) coarse salt, plus more to taste
- 2 tsp (10 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) white vinegar
- 1/2 cup (120 ml) chopped onion (about 1 small onion)
- 1/4 cup (15 g) chopped fresh cilantro or 2 tbsp (6 g) chopped fresh oregano
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 1 tsp (4 g) dried oregano

Instructions

1. Make a paste by crushing garlic with 2 tbsp salt into a paste, then mix with black pepper, olive oil, orange juice, lime juice, vinegar, onion, cilantro, cumin, and dried oregano.
2. Score the skin of the pork shoulder in a crosshatch if desired, rub the garlic marinade all over and under the skin, and refrigerate uncovered to marinate at least 8 hours or overnight.
3. Remove from fridge 1 hour before roasting to come to room temperature; preheat oven to 450°F (230°C); place pork on a rack in a roasting pan, skin side up, and roast 20–30 minutes until skin begins to blister and brown.
4. Reduce oven to 325°F (160°C), pour a little water into the pan to keep drippings from burning, and continue roasting uncovered until meat is fall-apart tender and internal temperature reaches about 180°F (82°C), about 3–4 hours (time varies by size).
5. For extra-crisp skin, increase oven to 450°F (230°C) for the last 10–15 minutes; let rest 20 minutes before carving or shredding; serve with arroz, beans, and tostones.