Pernil Asado Recipe | SAVEUR

Puerto Rican Roast Pork Shoulder (Pernil Asado)

We adapted the recipe for lechon, a roasted whole pig, for pork shoulder. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Puerto Rican Roast Pork Shoulder (Pernil Asado)
We adapted the recipe for lechon, a roasted whole pig, for more easily accessible pork shoulder.
serves 8

Ingredients

1 cup fresh orange juice
12 cup red wine vinegar
13 cup dark brown sugar
14 cup kosher salt
14 cup ground black pepper
2 tbsp. olive oil
2 tbsp. dried oregano
2 tbsp. ground cumin
40 cloves garlic, minced
1 (8-lb.) bone-in, skin-on pork picnic shoulder

Instructions

Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside. Using a paring knife, cut 1 12″-wide, 1″-deep slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours. Heat oven to 325°. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 190°, about 5 hours. Let rest before serving.

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