Pernil is a Puerto Rican slow-roasted marinated pork shoulder or leg, usually served during Christmas.
– 3kg bone-in, skin on pork shoulder
– 6 cloves garlic
– 2 tbsp fresh oregano leaves
– 1 small bunch fresh cilantro
– 1 tbsp ground cumin
– Juice of 4 limes
– Juice of 2 oranges
– 1 chipotle in adobo
– 1 tsp adobo sauce
– Salt and black pepper, to taste
– 1 cup extra-virgin olive oil
1. Make diagonal cuts about 3cm apart on a pork shoulder.
2. Blend the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tbsp salt, 1 tbsp pepper and a little bit of olive oil.
3. Pour the marinade all over the pork shoulder, being sure to get it into the deep cuts.
4. Refrigerate the pork overnight in a ziplock bag.
5. Preheat the oven to 175 degrees C.
6. Add about a 1cm water to a roasting pan fitted with a roasting rack.
7. Place the pork in the center of the rack.
8. Cover with foil and roast for 4 hours.
9. Transfer the pork to a cutting board and let rest for 20 minutes.
10. Slice into thick pieces.
11. Spoon pan juices over the meat before serving.