Puerto Rican Pernil with Mojo Sauce
Roast Pork Shoulder with Zesty Garlic-Citrus Sauce
A succulent, slow-roasted pork shoulder dish known as Pernil, flavored with a tantalizing mojo sauce, a staple in Puerto Rican cuisine.
- 6 h 30 min
- 8
- Intermediate
Ingredients
For the Pernil
For the Mojo Marinade
For the Mojo Sauce
For the Garnishes
Preparation
Marinating the Pernil
Combine Marinade
In a bowl, combine all the marinade ingredients and mix well.
Score the Pork
Score the pork shoulder skin in a crisscross pattern without cutting the meat.
Rub and Refrigerate
Rub the marinade thoroughly into the pork, ensuring it's evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preparing the Mojo Sauce
Collect Juices
After roasting, carefully collect 1 cup of juices from the Pernil.
Combine Ingredients
In a saucepan, combine the reserved juices with fresh lime and orange juices.
Simmer with Garlic
Add minced garlic and simmer for 5 minutes.
Avoid overcooking the garlic to prevent bitterness.
Cooking Process
Roast the pork
Preheat oven to 325°F (160°C). Place the marinated pork in a roasting pan and cover with foil.
Crisp the skin
Remove the foil for the last hour of roasting to allow the skin to crisp.
Finalize the mojo sauce
Adjust seasoning and consistency of the sauce as needed.
Plating & Serving
Puerto Rican Pernil with Mojo Sauce
Puerto Rican Pernil with Mojo Sauce
Plating & Serving
Slice the Pernil against the grain and drizzle with mojo sauce before adding garnishes.