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.
1 cup fresh orange juice
1⁄2 cup red wine vinegar
1⁄3 cup dark brown sugar
1⁄4 cup kosher salt
1⁄4 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
Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside. Using a paring knife, cut 1 1⁄2″-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.