Print Recipe
Copy LinkPork Shoulder Pernil
Servings: 4
Total Time: 16 hours
Ingredients
4 pounds bone-in pork shoulder
10 medium to large garlic cloves, peeled
1 TBSP dried oregano
2 tsp ground cumin
1/2 cup fresh cilantro leaves
1/2 cup freshly squeezed lime juice (4 to 5 limes)
2 tsp salt
1 tsp ground black pepper
1/4 cup olive oil
Directions
1. Set the pork on a cutting board and using a small paring knife cut slits all over the pork, cut a cross hatch pattern on the fat side all the way through to the meat.
2. Add the remaining ingredients EXCEPT for the olive oil to a blender and pulse until thoroughly blended. Transfer the marinade to a bowl and stir in the olive oil.
3. Place the pork in a large resealable bag or bowl, pour the marinade over the pork and rub it all over making sure to get into all the slits. Seal the bag or cover the bowl and refrigerate for 12 to 24 hours.
4. Preheat the oven to 350°F.
5. Fill a roasting pan with about 1/2-inch of water. Fit a roasting rack into the pan, place the pork fat side up on the rack and cover with foil.
6. Place the pork in the preheated oven and roast for 3 hours, adding more water to the roasting pan if necessary.
7. Remove the foil from the pork and roast for 30 more minutes to crisp up the fat.
8. Remove the pork from the oven and allow to rest for 15 minutes before serving.
2. Add the remaining ingredients EXCEPT for the olive oil to a blender and pulse until thoroughly blended. Transfer the marinade to a bowl and stir in the olive oil.
3. Place the pork in a large resealable bag or bowl, pour the marinade over the pork and rub it all over making sure to get into all the slits. Seal the bag or cover the bowl and refrigerate for 12 to 24 hours.
4. Preheat the oven to 350°F.
5. Fill a roasting pan with about 1/2-inch of water. Fit a roasting rack into the pan, place the pork fat side up on the rack and cover with foil.
6. Place the pork in the preheated oven and roast for 3 hours, adding more water to the roasting pan if necessary.
7. Remove the foil from the pork and roast for 30 more minutes to crisp up the fat.
8. Remove the pork from the oven and allow to rest for 15 minutes before serving.
