Puerto Rican Slow-Roasted Pork Shoulder

Ingredients

• 1 (5-pound) pork shoulder, bone-in (2.3 kg) 1 (5-pound) pork shoulder, bone-in (2.3 kg)
• 8 garlic cloves, minced 8 garlic cloves, minced
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) lime juice 1/2 cup (120 ml) lime juice
• 1/4 cup (60 ml) pineapple juice 1/4 cup (60 ml) pineapple juice
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) white vinegar 2 tablespoons (30 ml) white vinegar
• 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) Worcestershire sauce 2 tablespoons (30 ml) Worcestershire sauce
• 2 tablespoons (30 ml) dried oregano 2 tablespoons (30 ml) dried oregano
• 2 tablespoons (30 ml) ground cumin 2 tablespoons (30 ml) ground cumin
• 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) paprika
• 1 tablespoon (15 ml) salt 1 tablespoon (15 ml) salt
• 1 tablespoon (15 ml) black pepper 1 tablespoon (15 ml) black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, orange juice, lime juice, pineapple juice, olive oil, white vinegar, soy sauce, Worcestershire sauce, dried oregano, ground cumin, paprika, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate overnight, allowing the flavors to penetrate the meat.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Remove the pork shoulder from the marinade and place it in a roasting pan. Reserve the marinade for basting.
5. 5.
   Roast the pork shoulder in the preheated oven for approximately 4 to 5 hours, or until the internal temperature reaches 165°F (74°C). Baste the pork with the reserved marinade every hour to keep it moist and flavorful.
6. 6.
   Increase the oven temperature to 450°F (230°C) and continue roasting for an additional 30 minutes, or until the pork develops a crispy crust.
7. 7.
   Remove the pork from the oven and let it rest for 15 minutes before carving. Slice the meat and serve hot.

Treat your ingredients with care...

• Pork shoulder — Choose a bone-in pork shoulder for maximum flavor and tenderness. Trim excess fat, leaving a thin layer for added juiciness.
• Garlic — Mince the garlic finely to ensure it evenly distributes its flavor throughout the marinade.
• Citrus juices — Use freshly squeezed orange, lime, and pineapple juices for the best taste. Avoid using bottled juices, as they may contain additives.
• Dried oregano — Crush the dried oregano between your palms before adding it to the marinade to release its aromatic oils.
• Paprika — Opt for a high-quality paprika to enhance the smoky flavor of the dish.

Tips & Tricks

• For an extra layer of flavor, rub the pork shoulder with a mixture of salt, pepper, and paprika before marinating.
• If you prefer a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
• To achieve a truly crispy crust, pat the pork shoulder dry with paper towels before roasting it at high heat.
• Leftovers can be used in sandwiches, tacos, or added to soups and stews for a burst of flavor.
• Serve the Slow-Roasted Pernil with a side of tangy mojo sauce or a fresh tropical fruit salsa for a delightful contrast of flavors.

Serving advice

Serve the Slow-Roasted Pernil as the centerpiece of a festive meal. Accompany it with traditional Puerto Rican sides such as arroz con gandules (rice with pigeon peas), tostones (fried plantains), and a refreshing avocado salad. Don't forget to provide extra mojo sauce or salsa for guests to drizzle over their portions.

Presentation advice

Present the Slow-Roasted Pernil on a large platter, garnished with fresh herbs and citrus slices. The golden-brown crust and juicy meat will be visually appealing. Consider adding colorful tropical flowers or decorative elements that reflect the vibrant spirit of Puerto Rican cuisine.