Pork Shoulder "Pernil" with Cilantro-Citrus Adobo
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 447
- Total Fat
- 39
- Saturated Fat
- 10
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 81
- Sodium
- 488
- Total: 3 hr 55 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 3 hr
Ingredients
1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
1 bunch fresh cilantro, plus chopped cilantro, for garnish
1 teaspoon ground cumin
Kosher salt and fresh coarsely ground black pepper
2 limes, juiced, plus wedges for serving
2 oranges, juiced
1 cup extra-virgin olive oil
Directions
- Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
- Preheat the oven to 300 degrees F.
- Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.