Pernil Puerto Rican Style

• Meat

  • 5 lbs Pork shoulder, bone in

• Produce

  • 1/2 tsp Chili pepper or more adjust
  • 5 Garlic cloves, medium whole
  • 1 Lime
  • 1/4 cup Onion
  • 1 tbsp Parsley
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Cumin spice
  • 1 tbsp Paprika, smoked
  • 2 tsp Salt

• Other

  • 1 Medium orange (optional
  • 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
  • 1 packet Sazon goya (optional

Found on africanbites.com

Description

Ingredients

• 5-6 pounds pork shoulder (bone-in)
• 2 teaspoons salt or more
• 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
• 1 Tablespoon parsley
• ¼ cup chopped onion
• 1Tablespoon-smoked paprika
• 5-7 medium garlic cloves, whole
• 1-teaspoon cumin spice
• ½ teaspoon chili pepper or more adjust to taste
• 1 medium yellow onion
• 1 packet Sazon Goya (optional)
• Freshly ground black pepper
• 1 medium orange (optional)
• Lime for serving.
• Olive oil as needed.

Directions

• Pulse, ¼ cup onion, garlic, oregano and parsley together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty or use a mortar /pilon and pestle grind the spices.
• Mix in cumin, chili, sazon and paprika Set aside.
• Remove pork from packaging and gently rinse pork under cold water.
• Dry with a paper napkin or towel. Salt and Pepper according to preference – about ½- ¾ teaspoon per pound.
• Then do your best to rub oregano and garlic mixture into the scorings.
• Refrigerate the pork shoulder, for about 4 hours or up to 3 days before using.
• When ready to roast, remove pork from the fridge and let it rest for about 30 minutes.
• Preheat oven to 275 degrees. Cover a roasting pan with foil, then layer sliced onions at the bottom on the pan add about ½ cup orange juice and about ½ cup stock or water.
• and any remaining marinate. You might have to add some more as it cooks if you want to reserve to serve with the marinate.
• Line a baking dish or pan with onions and or orange slices. Place pork skin side up in the pan. remove any seasoning on top of pork skin.
• Place pork on top of roast pan or place a rack in a pan and let it cook.I usually do this if I want a really crispy skin- like in the picture
• Roast the pork for about 3 hours or more, uncovered.
• Remove from the oven and let oven preheat to 500 degrees.
• Place back in the oven; let it roast for up to 20 minutes until skin is crisp and puffy, rotating pan every 5 minutes, for even crispness.
• Let meat rest for 10 to 15 minutes before cutting it up; meat should be tender. Serve with lime and sauce from marinate