Pernil with Cilantro Salsa

Ingredients

• For the Pernil:
• 5 lbs pork shoulder (bone-in, skin-on) 🐖
• 6 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.5 tsp cayenne pepper (optional)
• 1 tbsp white vinegar
• 0.25 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• For the Cilantro Salsa:
• 1 cup fresh cilantro, chopped 🌿
• 0.25 cup olive oil
• 1 clove garlic, minced
• Juice of 1 lime 🍋
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 11️⃣ Marinate the Pernil (Best Overnight!)
2. 2In a small bowl, mix garlic, olive oil, salt, black pepper, cumin, paprika, oregano, cayenne (if using), vinegar, orange juice, and lime juice.
3. 3Score the pork shoulder’s skin and rub the marinade all over, making sure to get into the crevices.
4. 4Cover and refrigerate for at least 8 hours or overnight.
5. 52️⃣ Slow-Roast the Pork
6. 6Preheat oven to 300°F (150°C).
7. 7Place the pork in a roasting pan, skin side up, and cover loosely with foil.
8. 8Roast for 4 hours, basting with pan juices occasionally.
9. 93️⃣ Crisp the Skin
10. 10Increase oven temperature to 450°F (230°C) and roast uncovered for 30-40 minutes, until the skin is crispy and golden.
11. 114️⃣ Make the Cilantro Salsa
12. 12Blend or whisk together cilantro, olive oil, garlic, lime juice, salt, and black pepper.
13. 135️⃣ Serve & Enjoy!
14. 14Let the pernil rest for 15 minutes before slicing.
15. 15Drizzle with cilantro salsa and serve with rice, beans, or tostones.