Ingredients with Measurements:
- 1 bone-in pork shoulder (8-10 pounds)
- 10 garlic cloves, peeled
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
Special equipment needed:
- Large roasting pan
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Rinse the pork shoulder and pat it dry with paper towels.
3. Using a sharp knife, make small slits all over the pork shoulder.
4. In a food processor, combine the garlic, oregano, cumin, salt, and black pepper. Pulse until the mixture forms a paste.
5. Rub the garlic paste all over the pork shoulder, making sure to get it into the slits.
6. In a small bowl, whisk together the orange juice, lime juice, and olive oil.
7. Pour the juice mixture over the pork shoulder, making sure to coat it evenly.
8. Cover the roasting pan with aluminum foil and place the pork shoulder in the oven.
9. Roast the pork shoulder for 4-5 hours, or until the internal temperature reaches 190°F.
10. Remove the foil and continue roasting for another 30 minutes, or until the skin is crispy.
11. Let the pork shoulder rest for 15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 2g
Protein: 50g
Substitutions for ingredients:
- Fresh oregano can be used instead of dried oregano.
- Lemon juice can be used instead of lime juice.
- Canola oil can be used instead of olive oil.
Variations:
- Add sliced onions and bell peppers to the roasting pan for added flavor.
- Use a boneless pork shoulder instead of a bone-in pork shoulder.
- Make a marinade with the garlic paste and juice mixture and marinate the pork shoulder overnight before roasting.
Tips and tricks:
- Make sure to get the garlic paste into the slits in the pork shoulder for maximum flavor.
- Use a meat thermometer to ensure the pork shoulder is cooked to the correct temperature.
- Let the pork shoulder rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover pernil can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat pernil, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve pernil on a large platter with sliced oranges and limes for garnish.
Garnishes:
Sliced oranges and limes
Pairings:
Pernil pairs well with rice and beans, plantains, and a crisp green salad.
Suggested side dishes:
- Rice and beans
- Plantains
- Green salad
Troubleshooting advice:
- If the pork shoulder is not cooked to the correct temperature, continue roasting until it reaches 190°F.
- If the skin is not crispy, remove the foil and continue roasting until it is crispy.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw pork.
- Use a meat thermometer to ensure the pork shoulder is cooked to the correct temperature.
- Store leftover pernil in the refrigerator for up to 4 days.
Food history:
Pernil is a traditional Puerto Rican dish that is typically served during the holidays.
Flavor profiles:
Pernil is a savory and flavorful dish with hints of garlic, oregano, and citrus.
Serving suggestions:
Serve pernil as the main course for a holiday dinner or special occasion.
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Region: Puerto Rican