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