Slow-Cooked Dominican Pernil with Garlic Mojo
Juicy, slow-roasted pork shoulder infused with a zesty garlic and citrus marinade, delivering a tender and flavorful Dominican classic. This caribbean-inspired pork ready in about 315 minutes pairs pork shoulder, large, minced 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.
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
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.
Frequently asked questions
How long does Slow-Cooked Dominican Pernil with Garlic Mojo take to make?
Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Dominican Pernil with Garlic Mojo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Dominican Pernil with Garlic Mojo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Dominican Pernil with Garlic Mojo for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Dominican Pernil with Garlic Mojo?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely delicious! The pernil was moist and the garlic mojo complemented it perfectly. A new family favorite.
- ★★★★★
My family loved this recipe. The slow-cooked pork was perfect, and the garlic mojo sauce was a game-changer. Will make again!
- ★★★★★
This pernil was the best I've ever made! The garlic mojo made it so flavorful, and the pork was tender enough to fall off the bone.
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