Pernil Recipe

Prepare the pork

Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, cutting through the skin and fat but not into the meat (about 1/4" deep). This helps render fat and crisp the skin.

Make the marinade (mojo-style)

In a bowl, combine minced garlic, chopped oregano, ground black pepper, cumin, smoked paprika, olive oil, lime juice, orange juice, vinegar and 1 tablespoon of the coarse salt. Whisk until well blended.

Salt the meat

Rub the remaining 2 tablespoons of kosher salt all over the pork, working it into the scored skin and into crevices. This lightly seasons and helps dry the skin for crisping.

Marinate

Place the salted pork in a large dish or resealable bag and pour the mojo marinade over it, massaging so marinade gets into cuts. Add bay leaves. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) to let flavors penetrate.

Bring to room temperature

Remove the pork from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature for even cooking. Preheat oven to 325°F (165°C).

Initial roast (braise)

Place the pernil skin-side up on a rack in a roasting pan. Pour 1 cup chicken stock or water into the bottom of the pan (not over the skin) to keep the environment moist. Cover tightly with foil. Roast for 2 to 2 1/2 hours, until internal temperature reaches about 165°F (74°C) and meat is tender when pierced.

Rest and reduce liquid

Carefully remove pork from oven. Transfer juices from the pan to a small saucepan, skim excess fat and simmer to reduce slightly for 5–8 minutes if desired to concentrate flavors. Let the pork rest, covered loosely, for 10–15 minutes.

Finish on the grill for char and crisp skin

Preheat a grill to medium-high (about 425–450°F / 220–230°C). Brush the skin lightly with a little olive oil and sprinkle a touch of coarse salt if needed. Place the pernil skin-side down on the hot grill for 6–10 minutes, watching carefully, until the skin crisps and gets a nice char. Turn and grill other sides briefly (2–3 minutes) for color. Use tongs and a spatula — avoid flare-ups; move to cooler part of grill if flames rise.

Slice and serve

Transfer the pernil to a cutting board, tent loosely with foil and let rest 5 minutes. Slice across the grain into thick pieces or pull apart for a shredded style, spooning some of the reduced pan juices over the meat to keep it moist.

Arrange slices or shredded pernil on a platter. Sprinkle chopped cilantro over the top and serve with fresh lime wedges. Offer flaky sea salt at the table for guests to add to taste. Serve immediately while skin is crisp and meat is warm.