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Ingredients
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Pork and Marinade
Roasting and Finishing
Method
Pork and Marinade
- 1
Prepare the pork
Rinse the pork shoulder and pat dry with paper towels. If the skin (fat cap) is thick and intact, score the skin/fat in a diamond pattern about 1/2 inch apart, cutting through fat but not deep into the meat. Alternatively, make several 1–2 inch-deep slits in the meat to help the marinade penetrate.
- 2
Make garlic-oregano paste
In a food processor or with a mortar and pestle, combine the peeled garlic cloves, fresh oregano leaves, ground cumin, ground black pepper, and fine sea salt. Pulse or grind until a coarse paste forms. Add the orange juice, lime juice, olive oil, white vinegar, and adobo/sazón (if using) and blend briefly to create an emulsion/marinade.
- 3
Marinate the pork
Rub the marinade evenly over all surfaces of the pork, working the paste into the scored skin, slits, and any crevices. Reserve about 1/4 cup of the marinade for basting. Place the pork in a large dish or resealable bag, cover and refrigerate for at least 8 hours and preferably 12–24 hours to develop flavor. Bring the pork to near room temperature for 30–60 minutes before roasting.
Roasting and Finishing
- 4
- 5
Roast low and slow
Set the marinated pork on the rack, skin side up. Roast uncovered at 325°F (160°C) for approximately 35–45 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the shoulder (not touching bone) reads 185–195°F (85–90°C). For a 5 lb pernil this will be about 3 to 4 hours. Every 45–60 minutes, baste the pork with pan juices and the reserved marinade to keep the surface flavorful and moist.
- 6
Crisp the skin (optional but traditional)
For crackling-style crispy skin (mofongo-style 'piel' or chicharrón), increase oven temperature to 425–450°F (220–230°C) for the last 15–25 minutes of cooking. Watch carefully so the skin crisps and browns without burning. Alternatively, you can place the pork under the broiler for 5–10 minutes, rotating and monitoring frequently until the skin is blistered and crisp.
- 7
Rest and carve
Remove the pernil from the oven and tent loosely with foil. Let rest for 15–20 minutes to redistribute juices. Transfer to a cutting board, separate the crackling pieces (if any) and carve the meat against the grain into slices or pull it into shreds for serving. Spoon pan juices over the meat.
- 8