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Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

pork, oranges, limes, garlic, cilantro, oregano



Pork Shoulder "Pernil" with Cilantro-Citrus Adobo - RecipeNode.com

Ingredients


1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
1 bunch fresh cilantro, plus chopped cilantro, for garnish
1 teaspoon ground cumin
Kosher salt and fresh coarsely ground black pepper
2 limes, juiced, plus wedges for serving
2 oranges, juiced
1 cup extra-virgin olive oil





Directions for Pork Shoulder "Pernil" with Cilantro-Citrus Adobo Recipe


Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
Preheat the oven to 300 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

Read the full directions on Food Network




Servings
10 to 12 servings

Prepare time
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Total time

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