Pernil Asado

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

1 cup fresh orange juice
½ cup red wine vinegar
⅓ cup dark brown sugar
¼ cup kosher salt
¼ cup ground black pepper
2 tbsp. olive oil
2 tbsp. dried oregano
2 tbsp. ground cumin
40 cloves garlic, minced
1 8-lb. bone-in, skin-on pork picnic shoulder

INSTRUCTIONS

Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside. Using a paring knife, cut 1 ½″-wide, 1″-deep slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours. Heat oven to 325°. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 190°, about 5 hours. Let rest before serving.

Reposted from: http://www.saveur.com/article/Recipes/Pernil-Asado-Roast-Pork-Shoulder

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