Recipe of Perfect Garlic Roast Pork (Pernil)

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The ingredients needed to make Garlic Roast Pork (Pernil):

1. Take 3-5 lbs boneless pork shoulder
2. Prepare 1 Tbsp vegetable oil
3. Make ready 1 bunch cilantro, minced
4. Prepare 1 lime, wedged
5. Take Marinade
6. Prepare 1/2 cup orange juice
7. Prepare 1/2 cup lime juice
8. Take 15 cloves garlic, minced
9. Prepare 1 Tbsp cumin
10. Get 2 Tbsp salt
11. Get 1 Tbsp black pepper
12. Prepare 1/2 cup cilantro (or parsley), chopped
13. Take 4 Tbsp olive oil
14. Get More salt and pepper

Instructions Stab the pork shoulder in various places and insert the garlic pieces. Combine the adobo and sazon and use as a dry rub and coat pork shoulder. Rub the sofrito all around the pork shoulder. A classic Cuban staple, pernil is a slow roasted pork should adored throughout all of Latin American communities.

Instructions to make Garlic Roast Pork (Pernil):

1. Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better.
2. Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt.
3. Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F)
4. Remove the roast from the oven and marvel at that crust.
5. Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition.

Rub the sofrito all around the pork shoulder. A classic Cuban staple, pernil is a slow roasted pork should adored throughout all of Latin American communities. A simple marinade of garlic and citrus infuse the pork and the slow roasting ensures it's fall off the bone tender. The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside. Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits.

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