How To Make Pernil (Roast Pork Shoulder) - Cara Di Falco - Cara's Cucina

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner and pork loin is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often cheaper.

orange juice

🥗Healthier: fresh grapefruit juice

💰Cheaper: canned orange juice

Grapefruit juice is lower in sugar, while canned juice is more affordable.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can save money.

Pull off the leaves from the cilantro, discarding the thicker stems.

Peel and add garlic cloves to the blender.

Add 1 tablespoon of ground cumin and 1 teaspoon of onion powder to the blender.

Make lemon salt by mixing 2 tablespoons of coarse sea salt with the zest of one lemon.

Juice the lemon through a strainer to avoid seeds, aiming for about 1/2 cup of acid.

If needed, add white vinegar to reach 1/2 cup of acid.

Add the acid mixture to the blender with the other marinade ingredients.

Add 1 cup of olive oil to the blender and blend to combine the marinade.

Pierce the pork shoulder all over, avoiding the skin.

Coat the pork with the lemon salt, ensuring it gets into the pierced holes.

Place the pork skin-side down in a large kitchen garbage bag and pour the marinade over it.

Seal the bag and rub the marinade all over the pork.

Refrigerate the marinated pork for 8 hours or overnight.

Preheat the oven to 350°F.

Remove the pork from the bag, flipping it skin-side up in a roasting pan.

Discard the remaining marinade in the bag.

Roast the pork for approximately 3 hours, cooking for 20 minutes per pound.

Cooking Techniques

Equipment Needed

Spice Level: