Pernil

Serves 8

Ingredients

• 5 lb bone-in pork shoulder (skin-on)
• 12 cloves garlic cloves
• 2 Tbsp fresh oregano leaves
• 1 Tbsp ground cumin
• 2 tsp black pepper
• 2 Tbsp kosher salt
• 1/4 cup olive oil
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 Tbsp white vinegar
• 3 leaves bay leaves

Instructions

1. 1Pat the bone-in pork shoulder dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat.
2. 2In a food processor or mortar, combine the garlic cloves, fresh oregano, ground cumin, black pepper, and kosher salt. Pulse or mash into a coarse paste.
3. 3Add olive oil, orange juice, lime juice, and white vinegar to the garlic paste and blend until smooth.
4. 4Place the pork in a large roasting pan or bowl. Rub the marinade all over the meat, getting it into the scored skin and any crevices. Tuck the bay leaves under the pork.
5. 5Cover tightly with plastic wrap and refrigerate overnight (at least 8 hours, up to 24 hours), turning once if possible.
6. 6Remove the pork from the fridge 1 hour before cooking to bring it closer to room temperature. Preheat oven to 325 °F (165 °C).
7. 7Roast the pork, uncovered, for 3 hours, basting occasionally with pan juices. After 3 hours, increase oven temperature to 425 °F (220 °C).
8. 8Continue roasting for 30–45 minutes more until the skin is deep golden and crispy (crackling) and the internal temperature reaches at least 180 °F (82 °C) for pull-apart tenderness. If the skin isn't crisp enough, broil for 2–3 minutes while watching carefully.
9. 9Remove from oven, tent loosely with foil, and rest 20 minutes before slicing or shredding. Serve with arroz con gandules, tostones, or simple rice and beans.
10. 10Save the pan drippings to spoon over the meat or strain for a light sauce.