Spanish Roasted Pork (Pernil)

Indulge in the succulent flavors of Spanish cuisine with this mouthwatering recipe for Spanish Roasted Pork, also known as Pernil. Made with marinated pork shoulder, garlic, citrus juices, and aromatic spices, this dish is slow-roasted to perfection, resulting in tender and flavorful meat with a crispy skin. The vibrant flavors of this traditional Spanish dish are sure to impress your family and friends.

Ingredients

• 1 (5-7 pound) bone-in pork shoulder
• 10 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 cup of orange juice
• 1/4 cup of lime juice
• 2 tablespoons of white vinegar
• 2 tablespoons of dried oregano
• 2 tablespoons of ground cumin
• 2 tablespoons of smoked paprika
• 2 tablespoons of kosher salt
• 1 tablespoon of black pepper

Directions

1. In a mixing bowl, combine the minced garlic, olive oil, orange juice, lime juice, white vinegar, dried oregano, ground cumin, smoked paprika, kosher salt, and black pepper.
2. Place the pork shoulder in a large roasting pan and pour the marinade over it, making sure to coat all sides of the meat.
3. Cover the pan with plastic wrap and let the pork marinate in the refrigerator for 8-12 hours, turning the meat occasionally to ensure even marination.
4. Preheat the oven to 325°F (165°C).
5. Remove the plastic wrap from the roasting pan and cover it with aluminum foil.
6. Place the pan in the preheated oven and roast the pork for 4-5 hours, or until the internal temperature reaches 165°F (74°C).
7. Once cooked, remove the foil and increase the oven temperature to 450°F (230°C).
8. Return the uncovered pork to the oven and roast for an additional 15-20 minutes, or until the skin is crispy and golden brown.
9. Remove the pork from the oven and let it rest for 15-20 minutes before slicing and serving.
10. Serve the Spanish Roasted Pork (Pernil) with your favorite side dishes, such as rice, black beans, and plantains.

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