Puerto Rican Pernil with Mojo Sauce

Name: Puerto Rican Pernil with Mojo Sauce
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Pork
Ingredients: Pork shoulder; Olive oil; Salt; Black pepper; Paprika; Ground cumin; Garlic; Orange juice; Lime juice; Olive oil; Dried oregano; Salt; Reserved pork juices; Fresh lime juice; Fresh orange juice; Garlic; Fresh cilantro leaves; Sliced red onions

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

Pork shoulder

6-pound bone-in pork shoulder (with skin)

Olive oil

2 tablespoons

Salt

1 tablespoon

Black pepper

1 tablespoon

Paprika

1 tablespoon

Ground cumin

1 tablespoon

For the Mojo Marinade

Garlic

10 cloves, minced

Orange juice

1 cup (preferably fresh)

Lime juice

1/2 cup (preferably fresh)

Olive oil

1/3 cup

Dried oregano

2 teaspoons

Salt

1 teaspoon

For the Mojo Sauce

Reserved pork juices

1 cup

Fresh lime juice

1/4 cup

Fresh orange juice

1/2 cup

Garlic

4 cloves, finely minced

For the Garnishes

Fresh cilantro leaves

Sliced red onions

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.

Slow roast for 4 hours at medium-low heat.

Crisp the skin

Remove the foil for the last hour of roasting to allow the skin to crisp.

Use medium-high heat for the crispy finish.

Finalize the mojo sauce

Adjust seasoning and consistency of the sauce as needed.

Plating & Serving