Republica Pernil Recipe
Caribbean style slow roasted and specially seasoned pork shoulder butt. *Can be served as a main course or as a side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Marinade
Method
Cooking Instructions
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, chopped thyme, oregano, cumin, paprika, lime juice, olive oil, salt, and black pepper. Mix well to create a marinade.
- 2
Marinate the Pork
Place the pork shoulder butt in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
Roast the Pork
Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade. Cover the roasting pan with aluminum foil and roast in the preheated oven for about 4 hours.
- 5
Baste the Pork
Every hour, baste the pork with the reserved marinade to keep it moist.
- 6
Finish Roasting
After 4 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30-45 minutes, or until the pork is nicely browned and tender.
- 7
Rest and Serve
Remove the pork from the oven and let it rest for 15-20 minutes before slicing. Serve as a main course or as a side.