Photo: c. foodblogchef 2020
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PERNIL- PUERTO RICAN ROAST PORK SHOULDER
Serves: 8-10
Ingredients:
…1 cup coarsely chopped cilantro leaves
…1/2 cup fresh orange juice
…1/2 cup fresh lime juice
…9 garlic cloves, finely chopped
…3 tablespoons finely chopped oregano
…1 1/2 tablespoons extra-virgin olive oil
…Kosher salt and pepper
…a 5-pound, boneless pork shoulder roast with fat cap. (a thick fat cap with skin is optional, but you do want a layer of fat to help flavor the roast and yield the delicious crunchy crust)
Lime wedges, for serving
Preparation:
1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.
2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole or roasting pan. Let stand at room temperature for 1 hour.
3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4-5 hours longer (see *Note), or until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest covered for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.
Make Ahead: the roast pork can be refrigerated overnight; rewarm, covered with foil in a 300° oven for 30-45 minutes.
*Note: if you don’t have a large enameled cast-iron casserole like a large dutch oven, use a roasting pan and cover the meat with aluminum foil for the last two hours. After 5 hours check to see if the roast tears apart easily with a fork or knife (like braised meat). If it does not, return it to the oven for another hour and check again.