Traditional Pernil Asado (Roasted Pork Shoulder) is a classic Puerto Rican classic dish that is love at first bite. Pork marinates in lime and orange juices, seasoned masterfully and then roasted to tender perfection.
Recipe Inspired by Sabrina Gerard/196 Flavors
Photo: Sergii Koval/Shutterstock
- 1 tablespoon oregano
- 4 garlic cloves, minced
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1/2 cup olive oil
- 4 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 8 lbs. bone-in pork shoulder
- 2 tablespoons onion powder
- 4 tablespoons garlic powder
- In a medium bowl combine oregano, minced garlic, lime juice, orange juice, olive oil, 2 tablespoons salt and black pepper and mix. It should resemble that of a grainy paste when mixed properly; set aside.
- Place the pork in a large baking dish and season/coat with onion powder, garlic powder and remaining salt. Make sure to season around and under any skin that may be present on the pork shoulder. Place baking dish in the refrigerator and let seasonings marry for 4 hours.
- Make deep cuts on all over the pork and season with the marinade, ensuring that the seasoning penetrates well into the meat. Cover the meat with saran wrap and refrigerate for 12 hours. Take the pork out 90 minutes before cooking to bring meat to room temperature.
- Preheat oven to 400 degrees Fahrenheit. Place pork in a deep oven dish and cover with aluminum foil. Cook for 1 hour, and then reduce temperature to 300 degrees Fahrenheit and continue to cook covered for an additional 3 hours. Remove foil and cook for an additional 1 hour.
- Poke pork on its side with a fork to see if meat falls off from the bone. If it is and skin is at desired crispiness, remove from the oven and let cool for 30 minutes before cutting and serving.
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