Pernil | FoodieAtlas

Ingredients

4-5 lbs pork shoulder (pernil), bone-in
8 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional, for heat)
1/4 cup sour orange juice (or substitute with a mix of orange juice and lime juice)
1/4 cup olive oil
1 onion, chopped
1 bell pepper, chopped
1/2 cup chicken broth

Instructions

Prepare the Marinade

In a bowl, mix the minced garlic, oregano, cumin, paprika, salt, pepper, and cayenne pepper (if using). Add the sour orange juice and olive oil, mixing well to form a paste.

Marinate the Pork

Rub the marinade all over the pork shoulder, making sure to get it into any crevices. Place the pork in a large resealable plastic bag or a covered dish. Refrigerate for at least 4 hours or overnight for the best flavor.

Preheat the Oven

Preheat your oven to 325°F (165°C).

Roast the Pork

Remove the pork from the marinade and place it in a roasting pan. Scatter the chopped onion and bell pepper around the pork. Pour the chicken broth into the pan.

Cook the Pernil

Cover the roasting pan with aluminum foil and roast the pork in the preheated oven for about 3-4 hours, or until the meat is tender and easily pulls apart. Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up.

Rest and Serve

Once cooked, remove the pork from the oven and let it rest for about 15 minutes before carving. Serve with rice, beans, and your favorite side dishes.