Name: Garlic Roast Pork (Pernil)
Prep time: 13 min
Cook time: 23 min
Total time: 36 min
Ingredients: 3-5 lbs boneless pork shoulder; 1 Tbsp vegetable oil; 1 bunch cilantro, minced; 1 lime, wedged; Marinade; 1/2 cup orange juice; 1/2 cup lime juice; 15 cloves garlic, minced; 1 Tbsp cumin; 2 Tbsp salt; 1 Tbsp black pepper; 1/2 cup cilantro (or parsley), chopped; 4 Tbsp olive oil; More salt and pepper

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Garlic Roast Pork (Pernil)

To cook Garlic Roast Pork (Pernil) you need 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garlic Roast Pork (Pernil) :

Provide boneless pork shoulder.

Use vegetable oil.

Provide cilantro, minced.

Provide lime, wedged.

You need to prepare Marinade.

Provide orange juice.

Prepare lime juice.

Provide garlic, minced.

Provide cumin.

You need to prepare salt.

You need to prepare black pepper.

You need to prepare cilantro (or parsley), chopped.

Prepare olive oil.

Prepare More salt and pepper.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and once more at the very end. Your palate are going to be the ultimate guide here, so taste often.

instructions :Garlic Roast Pork (Pernil)

Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better..

Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt..

Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F).

Remove the roast from the oven and marvel at that crust..

Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition..

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