Puerto Rican Pernil Roast Pork

Latin · 90 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 3 lb boneless pork shoulder
• 8 garlic cloves
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/3 cup sour orange juice (naranja agria)
• 1/4 cup olive oil
• 1 tbsp kosher salt
• 1 tsp black peppercorns

Method

1. Blend garlic, oregano, cumin, salt, pepper, sour orange, and olive oil into a wet adobo.
2. Score the pork skin and rub the adobo all over, into the cuts; marinate at least 2 hours or overnight.
3. Roast covered at 350F for 45 minutes.
4. Uncover, raise heat to 425F, and roast 25 minutes until the skin crisps and internal temp reaches 190F.
5. Rest 15 minutes, then pull or slice the pork.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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