Slow-Cooked Dominican Pernil with Garlic Mojo

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy, slow-roasted pork shoulder infused with a zesty garlic and citrus marinade, delivering a tender and flavorful Dominican classic. This Caribbean-inspired pork recipe, ready in about 315 minutes, pairs pork shoulder, garlic cloves, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 300 min Serves 8 Caribbean cuisine 480 cal/serving

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Ingredients

4 lbs pork shoulder
10 large, minced garlic cloves
1 cup orange juice
1/4 cup lime juice
1/4 cup olive oil
2 tbsp dried oregano
1 tbsp ground cumin
2 tsp salt
1 tsp black pepper
2 bay leaves
1 cup water

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Instructions

Step 1: In a large bowl, combine 10 minced garlic cloves, 1 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 2 tbsp dried oregano, 1 tbsp ground cumin, 2 tsp salt, and 1 tsp black pepper to create the marinade.
Step 2: Rub the marinade all over the 4 lbs pork shoulder, ensuring it’s well coated, then place in a large resealable bag or covered container and refrigerate for at least 8 hours or overnight to let flavors penetrate.
Step 3: Preheat oven to 300°F. Transfer the marinated pork shoulder to a roasting pan and add 2 bay leaves and 1 cup water to the bottom of the pan.
Step 4: Cover the pan tightly with aluminum foil and roast for 4 to 5 hours, basting every hour with pan juices, until the pork is fork-tender and the internal temperature reaches 195°F.
Step 5: Remove foil and increase oven temperature to 425°F; roast for an additional 15-20 minutes to crisp the edges, then let rest 15 minutes before slicing and serving.