Pernil (Puerto Rican Slow-Roasted Pork Shoulder) Recipe

Step 1

Place pork shoulder skin-side up in large roasting pan, right on the pan (not on a rack). Use a paring knife to cut slits into the skin and fat.

Step 2

Combine orange juice, vinegar, olive oil, onion, garlic, cilantro, Cubanelle pepper, cumin, oregano, paprika, salt and pepper in a blender or food processor and puree until smooth.

Step 3

Pour marinade over all sides of the pork, rubbing into any crevices and into the slits cut in the skin (use it all). Cover with plastic wrap, refrigerate and let marinate a minimum of 6 hours and up to 2 days.

Step 4

When ready to cook, preheat oven to 325 F.

Step 5

Remove pork from refrigerator. Wipe off excess marinade from the skin of pork and pour water or broth into bottom of pan so it goes up 3 inches on the side of the pork. Cover roasting pan tightly with foil or pan cover and place in oven on lowest rack to bake for 4 to 5 hours, or until the meat is tender and pulls away easily with a fork.

Step 6

Remove cover, raise heat to 425 F and return to oven for another hour or until the skin is crisp.

Step 7

Serve chopped and shredded along with the skin.