Pernil (Pork Shoulder)

120 mins
Serves 1
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Directions

  1. 1Separate the skin from the meat.
  2. 2Separate the skin from the meat.
  3. 3Separate the skin from the meat.
  4. 4Clean the skin with some vinegar.
  5. 5Clean the skin with some vinegar.
  6. 6Clean the skin with some vinegar.
  7. 7Place some aluminum foil onto the pork.
  8. 8Place some aluminum foil onto the pork.
  9. 9Place some aluminum foil onto the pork.
  10. 10Add salt.
  11. 11Add salt.
  12. 12Add salt.
  13. 13Refrigerate for 24 hours.
  14. 14Refrigerate for 24 hours.
  15. 15Refrigerate for 24 hours.
  16. 16Remove the salt from the pork.
  17. 17Remove the salt from the pork.
  18. 18Remove the salt from the pork.
  19. 19Stab the pork.
  20. 20Stab the pork.
  21. 21Stab the pork.
  22. 22Put oregano and garlic in a food processor.
  23. 23Put oregano and garlic in a food processor.
  24. 24Put oregano and garlic in a food processor.
  25. 25Squeeze the sour orange into the food processor.
  26. 26Squeeze the sour orange into the food processor.
  27. 27Squeeze the sour orange into the food processor.
  28. 28Add the sazón.
  29. 29Add the sazón.
  30. 30Add the sazón.
  31. 31Add orange juice.
  32. 32Add orange juice.
  33. 33Add orange juice.
  34. 34Add lime juice.
  35. 35Add lime juice.
  36. 36Add lime juice.
  37. 37Add the vinegar.
  38. 38Add the vinegar.
  39. 39Add the vinegar.
  40. 40Add cumin.
  41. 41Add cumin.
  42. 42Add cumin.
  43. 43Add garlic powder.
  44. 44Add garlic powder.
  45. 45Add garlic powder.
  46. 46Add onion powder.
  47. 47Add onion powder.
  48. 48Add onion powder.
  49. 49Add olive oil.
  50. 50Add olive oil.
  51. 51Add olive oil.
  52. 52Add salt.
  53. 53Add salt.
  54. 54Add salt.
  55. 55Blend everything in the food processor.
  56. 56Blend everything in the food processor.
  57. 57Blend everything in the food processor.
  58. 58Massage the mojo into the meat.
  59. 59Massage the mojo into the meat.
  60. 60Massage the mojo into the meat.
  61. 61Place the pork into an oven tray.
  62. 62Place the pork into an oven tray.
  63. 63Place the pork into an oven tray.
  64. 64Refrigerate for 24 hours to marinate.
  65. 65Refrigerate for 24 hours to marinate.
  66. 66Refrigerate for 24 hours to marinate.
  67. 67Put it into a 350° oven for two hours.
  68. 68Put it into a 350° oven for two hours.
  69. 69Put it into a 350° oven for two hours.
  70. 70Let it rest for 30 minutes.
  71. 71Let it rest for 30 minutes.
  72. 72Let it rest for 30 minutes.

Ingredients

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

Equipment

knifealuminum foilfood processoroven