Pernil AsadoPuerto Rican Roast Pork Shoulder

Name: Pernil Asado (Puerto Rican Roast Pork Shoulder)
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 8
Ingredients: 2000 g Pork Shoulder (whole); 150 g Onion (thickly sliced); 200 ml Water; 35 g Garlic (crushed); 4 g Dried Oregano; 18 g Salt; 3 g Black Pepper; 120 ml Sour Orange Juice; 30 ml Extra Virgin Olive Oil

Pernil asado is Puerto Rican-style roast pork shoulder seasoned deeply with garlic, oregano, citrus, and oil. A long roast makes the meat tender and the skin crisp.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

653kcal

Calories

43g

Protein

48g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pork

2kg
Pork Shoulder (whole)
150g
Onion (thickly sliced)
200ml
Water

Marinade

35g
Garlic (crushed)
4g
Dried Oregano
18g
Salt
3g
Black Pepper
120ml
Sour Orange Juice
30ml
Extra Virgin Olive Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 160°C (320°F).
02
Combine the garlic, dried oregano, salt, black pepper, sour orange juice, and extra virgin olive oil into a thick paste.
03
Pat the pork shoulder dry and rub the marinade all over, working it into any cuts or seams in the meat.
04
Scatter the onion in a roasting pan, place the marinated pork shoulder on top, and pour the water into the bottom of the pan; the pork is safe at 63°C (145°F), but shoulder becomes pull-apart tender at a higher temperature.
05
Cover the pan tightly and roast until the meat is very tender.
06
Remove the cover and raise the oven temperature to 220°C (425°F). Roast until the exterior is deeply browned and crisp in spots.
07
Rest the pork before slicing or pulling, then spoon some of the pan juices and softened onion over the meat when serving.

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