Orange-Garlic Pernil

Name: Orange-Garlic Pernil
Prep time: 10 min
Cook time: 200 min
Total time: 210 min
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 3 lbs, trimmed of excess fat pork shoulder; 1/4 cup orange juice; 1/4 cup olive oil; 4, minced garlic cloves; 1 tablespoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons orange zest

Tender pork shoulder slow-baked in a bright citrus-garlic marinade, resulting in juicy, flavorful slices perfect for gatherings.

Cuisine: Puerto Rican

Category: Slow Cooker

Prep: 10 minutes. Cook: 200 minutes.

Serves 8.

Ingredients

3 lbs, trimmed of excess fat pork shoulder
1/4 cup orange juice
1/4 cup olive oil
4, minced garlic cloves
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons orange zest

Instructions

Step 1: In a small bowl, combine 1/4 cup fresh orange juice, 1/4 cup olive oil, 4 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons orange zest to make the marinade.
Step 2: Place 3 lbs pork shoulder (trimmed of excess fat) in a large resealable bag or shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight.
Step 3: Preheat the oven to 300°F. Transfer the pork and all the marinade to a roasting pan. Cover with aluminum foil and bake for 3 hours, or until the pork is very tender and pulls apart easily.
Step 4: Remove the foil and increase the oven temperature to 400°F. Bake for an additional 15 minutes to crisp the surface. Let rest for 10 minutes before slicing.