Slow-Roasted Pork Pernil with Garlic and Oregano
Tender, flavorful Puerto Rican-style pork shoulder slow-roasted with a garlic-oregano marinade, ideal for special occasions. This Puerto Rican-inspired slow-cooker recipe, ready in about 235 minutes, pairs pork shoulder, garlic, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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
- 3 lbs, bone-in pork shoulder
- 4 cloves, minced garlic
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 cup orange juice
- 1/4 cup white wine
- to taste salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 325°F (163°C).
- Step 2: In a small bowl, combine 4 minced garlic cloves, 2 tbsp olive oil, 1 tbsp dried oregano, 1 tsp ground cumin, 1/2 tsp black pepper, 1/4 cup orange juice, and 1/4 cup white wine to form a smooth marinade.
- Step 3: Rub the marinade evenly over all surfaces of 3 lbs bone-in pork shoulder, ensuring full coverage. Season with salt to taste.
- Step 4: Place pork in a roasting pan, cover tightly with aluminum foil, and bake for 3 hours. Uncover and bake for an additional 30 minutes until the skin is crispy and the internal temperature reaches 195°F (90°C).
