Pernil Asado (Roast Pork Shoulder)

Lechon recipe

Pernil Asado (Roast Pork Shoulder)
Pernil Asado (Roast Pork Shoulder)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    C. fresh orange juice

  • 1/2

    C. red wine vinegar

  • 1/3

    C. dark brown sugar

  • 1/4

    C. kosher salt

  • 1/4

    C. black pepper

  • 2

    T. EVOO

  • 2

    T. dried oregano

  • 2

    T. ground cumin

  • 40

    garlic cloves, minced

  • 1

    8 lb. bone in pork shoulder

Directions

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" slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every 2 hours, for at least 6 hours. Heat oven to 325 degrees. Roast pork, basting with marinade every 30 minutes, until thermometer reads 190 degrees, about 5 hours. Let rest before serving.

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