Puerto Rican Roast Pork Shoulder (Pernil Asado)

Name: Puerto Rican Roast Pork Shoulder (Pernil Asado)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 cup fresh orange juice; 1 ⁄ 2 cup red wine vinegar; 1 ⁄ 3 cup dark brown sugar; 1 ⁄ 4 cup kosher salt; 1 ⁄ 4 cup ground black pepper; 2 tbsp. olive oil; 2 tbsp. dried oregano; 2 tbsp. ground cumin; 40 cloves garlic, minced; 1 (8-lb.) bone-in, skin-on pork picnic shoulder

Serves
serves 8

We adapted the recipe for lechon, a roasted whole pig, for pork shoulder. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Ingredients

1 cup fresh orange juice
¹⁄₂ cup red wine vinegar
¹⁄₃ cup dark brown sugar
¹⁄₄ cup kosher salt
¹⁄₄ cup ground black pepper
2 tbsp. olive oil
2 tbsp. dried oregano
2 tbsp. ground cumin
40 cloves garlic, minced
1 (8-lb.) bone-in, skin-on pork picnic shoulder

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Instructions

Step 1

Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside. Using a paring knife, cut 1 1⁄2″-wide, 1″-deep slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours. Heat oven to 325°. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 190°, about 5 hours. Let rest before serving.