Pernil Asado (Roast Pork Shoulder)

By PineyCook

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

Details

Servings 8
Adapted from saveur.com

Preparation

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 ½″-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.