Pernil al Horno

Ingredients

• Black pepper (1 teaspoon)
• Salt (2 teaspoons)
• Ground cumin (1 tablespoon)
• Dried oregano (2 teaspoons)
• Adobo seasoning (2 tablespoons)
• Olive oil (1/4 cup)
• Lime juice (juice of 2 limes)
• Orange juice (juice of 2 oranges)
• Garlic (6 cloves, minced)
• Pork shoulder (1 (4-5 pound))

Instructions

1. Combine minced garlic, orange juice, lime juice, olive oil, adobo seasoning, dried oregano, ground cumin, salt, and black pepper in a bowl to prepare a flavorful marinade.
2. Place the pork shoulder in a large resealable plastic bag. Pour the marinade inside, ensuring the pork shoulder is thoroughly coated. Seal the bag and marinate in the refrigerator for a minimum of 4 hours. For optimal flavor penetration, marinate overnight.
3. Preheat your oven to 325°F (165°C).
4. Remove the pork shoulder from the marinade and transfer it to a roasting pan. Dispose of the remaining marinade.
5. Cover the roasting pan with aluminum foil and roast the pork shoulder for 3-4 hours, or until the internal temperature hits 165°F (74°C) and the meat tenderizes.
6. Removing the foil, increase the oven temperature to 450°F (230°C). Roast for an additional 15-20 minutes, allowing the skin to turn crispy and golden brown.
7. Let the pork shoulder rest for 10-15 minutes after removing it from the oven before slicing it. This helps retain the juices, ensuring a moist and flavorful meat.
8. Serve your homemade Pernil al Horno with your preferred side dishes like arroz con gandules (rice with pigeon peas) or tostones (fried plantains) and enjoy this Puerto Rican feast!