Pernil with Green Salsa

Ingredients

• For the Pernil:
• 5 lbs pork shoulder (bone-in, skin on)
• 6 cloves garlic, minced
• 1 tbsp salt
• 2 tsp black pepper
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tsp smoked paprika
• 0.5 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes (optional for a kick)
• For the Green Salsa:
• 1 bunch cilantro, chopped 🌿
• 0.5 cup parsley, chopped
• 3 scallions, chopped
• 2 jalapeños, seeded and chopped 🌶️
• 2 cloves garlic
• 0.5 cup olive oil
• Juice of 1 lime
• 1 tsp salt
• 0.5 tsp cumin

Instructions

1. 11️⃣ Marinate the Pork
2. 2In a bowl, mix garlic, salt, pepper, oregano, cumin, paprika, orange juice, lime juice, olive oil, and apple cider vinegar.
3. 3Using a knife, make deep slits into the pork shoulder. Rub the marinade all over, making sure it gets into the cuts.
4. 4Cover and refrigerate for at least 4 hours (overnight is best for deep flavor).
5. 52️⃣ Slow Roast the Pernil
6. 6Preheat oven to 300°F (150°C). Place pork in a roasting pan, skin side up.
7. 7Cover with foil and roast for 4 hours, basting occasionally.
8. 8Remove foil, increase heat to 450°F (230°C), and roast for another 30-45 minutes until the skin crisps up.
9. 93️⃣ Make the Green Salsa
10. 10Blend all salsa ingredients in a food processor until smooth. Adjust salt and lime to taste.
11. 114️⃣ Serve & Enjoy!
12. 12Let the pernil rest for 15 minutes before slicing. Serve with the green salsa drizzled on top!