Pernil (Puerto Rican Roasted Pork Shoulder)

Ingredients

• Pork shoulder (4-5 pounds)
• Garlic (10 cloves, minced)
• Olive oil (1/4 cup)
• Lime juice (1/4 cup)
• Orange juice (1/2 cup)
• Dried oregano (2 teaspoons)
• Ground cumin (2 teaspoons)
• Salt (1 tablespoon)
• Black pepper (1 teaspoon)

Instructions

1. In a large mixing bowl, combine the minced garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and black pepper to create a flavorful marinade.
2. Place the pork shoulder in a large resealable plastic bag or a deep dish, and pour the marinade over it, ensuring the meat is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
3. Preheat your oven to 325°F (165°C). This low roasting temperature helps break down the connective tissue in the pork, making it incredibly tender.
4. Remove the pork shoulder from the marinade and place it in a roasting pan. Discard the remaining marinade.
5. Cover the roasting pan tightly with aluminum foil to retain moisture and roast for about 4 hours, or until the meat is fork-tender and easily pulls apart.
6. After 4 hours, remove the foil and increase the oven temperature to 450°F (230°C). Roast the pork for an additional 30 minutes, or until the skin is crispy and golden brown.
7. Once done, remove the pernil from the oven and let it rest for at least 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is juicy and flavorful.
8. Slice and serve the pernil with your favorite side dishes such as rice and beans, tostones, or a fresh salad.