Pork Shoulder pernil With Cilantro-Citrus Adobo |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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Melt in your mouth Puerto Rican Specialty! Ingredients:
1 (4 lb) boneless pork shoulder, skin on |
4 garlic cloves, smashed |
fresh oregano |
1 bunch fresh cilantro, plus chopped cilantro, for garnish |
1 teaspoon ground cumin |
kosher salt |
fresh fresh coarse ground black pepper |
2 limes, juice of, plus wedges for serving |
2 oranges, juice of |
1 cup extra virgin olive oil |
Directions:
1. Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
2. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
3. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
4. Preheat the oven to 300 degrees F.
5. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
6. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
7. Drizzle with lime juice and garnish with cilantro.
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