Pork Roast Pork Shoulder - Pernil Asado - Judy

By mariannefeldman

http://www.saveur.com/article/Recipes/Pernil-Asado-Roast-Pork-Shoulder

Ingredients

• 1 cup fresh orange juice
• 1 ⁄2 cup red wine vinegar
• 1 ⁄3 cup dark brown sugar
• 1 ⁄4 cup kosher salt -Judy says cut salt in half
• 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

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 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.