Photo: Pork Shoulder "Pernil" with Cilantro-Citrus Adobo Recipe
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.
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By laregister
East Texas
on April 19, 2013
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Made this for dinner yesterday, and my husband and I both loved it, and will be leftovers tonight
for dinner. We served it with boiled little red potatoes, butter and fresh parsley. My husband
prepared the last of our asparagus, and shaved Parmesan on top. Love fresh garden herbs,
and what a difference they make in a dish. Thank you, Tyler, for this recipe; will definitely be
a keeper.
By annaorozco_9065843
Katy, TX
on June 05, 2012
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LOVED IT!!!!!
By tweedygirl0630_...
Iron Station, NC
on August 26, 2011
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I tried this recipe out the other night for the first time for my family. I found it to be very simple to follow and did not take long to prep as I had thought it would. My daughter helped me and that was a very delightful surprise. She is a very "picky" eater and was very afraid if she saw what was going into the shoulder, that she might not try it. But 3 hrs later, and a 4lb pork should later it was completely gone......it was very moist, delicious and most of all - my daughter just loved it and that is very hard to do......so Tyler - my many thanks to you. My family will enjoy this recipe for many years to come and I can see this dish on my table during many holiday's to come.
Debbie W.
North Carolina
Read all 53 reviews