Pernil Asado (Roast Pork Shoulder)

By WisconsinMike

Lechon recipe

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

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" 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.