Serves 8
510 min
Puerto Rican Roast Pork Shoulder (Pernil Asado)
Recipe GLPR52944cb2d545b0
A classic Caribbean-style roasted pork shoulder with crispy skin and tender, flavorful meat. The pork is marinated in a vibrant mixture of fresh orange juice, red wine vinegar, brown sugar, and aromatic spices including garlic, cumin, and oregano. Slow-roasted until golden and succulent, this dish is traditionally served at Puerto Rican celebrations and family gatherings.
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Ingredients
1 cup Fresh orange juice
½ cup Red wine vinegar
⅓ cup Dark brown sugar
¼ cup Kosher salt
¼ cup Ground black pepper
2 tbsp Olive oil
2 tbsp Dried oregano
2 tbsp Ground cumin
40 cloves Garlic cloves, minced
8 lb Bone-in, skin-on pork picnic shoulder
Directions
In a large mixing bowl, combine the fresh orange juice, red wine vinegar, dark brown sugar, kosher salt, ground black pepper, dried oregano, ground cumin, and minced garlic. Stir well until the sugar and salt are fully dissolved, creating a smooth marinade.
Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut too deeply into the meat. This will help the marinade penetrate and encourage crispy skin during roasting.
Place the pork shoulder skin-side up in a large roasting pan. Pour the prepared marinade over the meat, making sure to work it into the scored skin and any crevices. Rub the olive oil over the surface of the skin. Cover the pan tightly with aluminum foil and refrigerate for at least 8 hours, or ideally overnight.
Remove the pork from the refrigerator 1 hour before roasting to allow it to come closer to room temperature. Preheat your oven to 350°F (175°C).
Cover the roasting pan with foil to prevent the skin from burning, and place it in the preheated oven. Roast for approximately 6-7 hours, basting the meat with the pan juices every 45 minutes to keep it moist and flavorful.
After about 6 hours of roasting, remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting uncovered for 30-45 minutes, or until the skin becomes deeply golden brown and crispy, and the internal temperature of the thickest part of the meat reaches 160°F (71°C) for food safety.
Remove the pork from the oven and let it rest on a cutting board for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains tender and moist when carved.
Skim any excess fat from the pan drippings if desired, then strain the drippings through a fine-mesh sieve into a saucepan. Warm gently over low heat to create a flavorful pan sauce to serve alongside the sliced pork.
Carve the roasted pork shoulder into generous slices, breaking apart the crispy skin to serve with each portion. Arrange on a serving platter and drizzle with the warm pan sauce. Serve hot with traditional rice, beans, or plantains.
