Pernil (Roast Pork Shoulder) with Avocado Salad

Ingredients

• For the Pernil:
• 5-6 lbs pork shoulder (bone-in, skin-on preferred) 🐖
• 6 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• 2 tbsp adobo seasoning 🧂
• 1 tbsp sazón (with annatto for color) ✨
• 1 tbsp dried oregano 🌿
• 1 tsp black pepper
• 1 tsp smoked paprika 🌶️
• 0.5 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• 0.5 cup chicken broth 🍲
• For the Avocado Salad:
• 2 ripe avocados, diced 🥑
• 0.5 red onion, thinly sliced 🧅
• 0.5 cup cherry tomatoes, halved 🍅
• 0.25 cup fresh cilantro, chopped 🌿
• 1 tbsp olive oil 🫒
• Juice of 1 lime 🍋
• Salt & black pepper to taste 🧂

Instructions

1. 1Marinate the Pork
2. 21️⃣ Prepare the Marinade – In a bowl, mix garlic, olive oil, adobo, sazón, oregano, black pepper, paprika, orange juice, and lime juice. 🧄🔥
3. 32️⃣ Season the Pork – Score the skin of the pork shoulder in a crosshatch pattern. Rub the marinade all over, making sure it gets into every crevice. Cover and marinate overnight. 🐖✨
4. 4Roast the Pernil
5. 53️⃣ Preheat the Oven – Set to 300°F (150°C). Place the pork in a roasting pan, add chicken broth to the bottom, cover with foil, and roast for 4-5 hours, basting every hour. 🍖🔥
6. 64️⃣ Crisp the Skin – Remove foil, increase heat to 450°F (230°C), and roast uncovered for another 30-45 minutes until the skin (chicharrón) is crispy and golden brown. 🐖✨
7. 75️⃣ Rest & Shred – Let the pork rest for 15 minutes before slicing or shredding.
8. 8Make the Avocado Salad
9. 96️⃣ Combine Ingredients – In a bowl, gently toss avocado, red onion, cherry tomatoes, and cilantro. Drizzle with olive oil and lime juice. Season with salt and pepper. 🥑🍋
10. 10Serve & Enjoy
11. 117️⃣ Plate the Dish – Serve Pernil with the avocado salad on the side. Drizzle some of the pan juices over the pork for extra flavor! 🍖🔥