Pernil (Pork Shoulder)

2h
Serves 1
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Directions

  1. 1Separate the skin from the meat.
  2. 2Clean the skin with some vinegar.
  3. 3Place some aluminum foil onto the pork.
  4. 4Add salt.
  5. 5Refrigerate for 24 hours.
  6. 6Remove the salt from the pork.
  7. 7Stab the pork.
  8. 8Put oregano and garlic in a food processor.
  9. 9Squeeze the sour orange into the food processor.
  10. 10Add the sazón.
  11. 11Add orange juice.
  12. 12Add lime juice.
  13. 13Add the vinegar.
  14. 14Add cumin.
  15. 15Add garlic powder.
  16. 16Add onion powder.
  17. 17Add olive oil.
  18. 18Add salt.
  19. 19Blend everything in the food processor.
  20. 20Massage the mojo into the meat.
  21. 21Place the pork into an oven tray.
  22. 22Refrigerate for 24 hours to marinate.
  23. 23Put it into a 350° oven for two hours.
  24. 24Let it rest for 30 minutes.

Ingredients

  • 1 pork shoulder skin on
  • 1 bunch oregano
  • 1 cup vinigar
  • 1 package sazón
  • 1 sour orange
  • 1 head garlic
  • 1 cup olive oil
  • 1 cup salt
  • 1 tsp cumin
  • 1 lime
  • 1 orange

Equipment

knifealuminum foilfood processoroven

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