Pernil Al Horno - Roasted Pork Shoulder - in the Kitchen With Jonny Ep 57

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat, while pork butt is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-brand seasoning

Homemade blends can be tailored to taste and often cost less.

sazon seasoning

🥗Healthier: turmeric and paprika mix

💰Cheaper: generic seasoning mix

Turmeric adds color and flavor without extra cost.

Trim some fat off the 5 lb pork shoulder.

Make holes in the pork shoulder to infuse the marinade.

Season the pork with chicken boiler powder, onion powder, pepper, ground oregano, smoked paprika, salt, and garlic paste.

Squeeze oranges and limes together to create a sour orange substitute.

Combine the citrus juice with the other seasoning ingredients in a jar and whisk together.

Pour the marinade over the pork shoulder, ensuring it gets into the holes and massage it in.

Cover the pork shoulder with aluminum foil and refrigerate for a minimum of 3 hours or overnight for better flavor.

After marinating, let the pork sit at room temperature for 30 minutes before cooking.

Preheat the oven to 325°F.

Bake the pork shoulder for 3 hours.

Increase the oven temperature to 375°F and cook for an additional 1 hour until the skin is crispy.

Once done, transfer the pork shoulder to a cutting board and cover with aluminum foil to trap the juices for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level: