Name: Pernil (Slow-Roasted Pork) Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: Latin American
Ingredients: 4 pounds pork shoulder; 4 cloves garlic, minced; 2 tablespoons oregano; 2 tablespoons olive oil; 2 tablespoons freshly squeezed orange juice; 1 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 cup chicken broth; 1/2 cup orange juice

Photos of Pernil (Slow-Roasted Pork) Recipe

How To Make Pernil (Slow-Roasted Pork)

Got an upcoming family dinner? Impress your guests and loved ones with a delicious and show-stopping pork roast dish! It may look intimidating at first, but it’s actually quite simple to prepare. First, there’s the more traditional method of baking the roast. And then there are more modern ones like slow cooking which require less effort. Take a look at these pork roast recipes and discover how to make this scrumptious meal yourself!

Preparation: 20 minutes

Cooking: 3 hours

Total: 3 hours and 20 minutes

Serves:

Ingredients

4 pounds pork shoulder
4 cloves garlic, minced
2 tablespoons oregano
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 cup chicken broth
1/2 cup orange juice

Instructions

In a small bowl, combine garlic, oregano, olive oil, orange juice, salt, pepper, cumin, paprika, and garlic powder. Mix well.
Rub the mixture all over the pork shoulder, ensuring it’s well coated. Marinate for at least 2 hours or overnight in the fridge.
Preheat the oven to 325°F (165°C).
Place the marinated pork in a roasting pan with the fat side up. Pour chicken broth and orange juice around the pork.
Cover the roasting pan tightly with foil and roast in the oven for 3 hours, or until the pork is tender and easily pulls apart.
Increase the oven temperature to 450°F (230°C). Remove the foil and roast for an additional 15-20 minutes, or until the skin is crispy and golden brown.
Remove the pork from the oven and let it rest for 10-15 minutes before slicing.
Serve the pernil hot with the pan juices as a sauce.

Nutrition

Calories : 542kcal
Total Fat : 27g
Saturated Fat : 8g
Cholesterol : 183mg
Sodium : 1387mg
Total Carbohydrates : 4g
Dietary Fiber : 1g
Sugar : 1g
Protein : 67g

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