Puerto Rican Roast Pork Shoulder (Pernil Asado)

  • Serves

    serves 8

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.


  • 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


Step 1

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.

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