Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

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  • Level: Easy
  • Total: 3 hr 55 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 3 hr
  • Yield: 10 to 12 servings
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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


  1. 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.
  2. Preheat the oven to 300 degrees F.
  3. 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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