Pork Shoulder Pernil with Cilantro Citrus Adobo
Transform your dinner table with the bold, vibrant flavors of Pork Shoulder Pernil with Cilantro Citrus Adobo! This Puerto Rican-inspired recipe features a succulent six-pound bone-in pork shoulder marinated overnight in a zesty blend of fresh orange and lime juices, garlic, cilantro, and warm spices like cumin, smoked paprika, and oregano. Slow-roasted to perfection, the pork becomes irresistibly tender, with a crispy, caramelized crust that seals in the marinade’s tangy, herbaceous essence. Perfect for a crowd, this dish pairs beautifully with rice, beans, or plantains, making it a stunning centerpiece for any celebration or family gathering. Whether you're craving authentic Latin flavors or looking to elevate your roasting game, this pernil is a showstopper!
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Recipe Information
Ingredients
- 6 pounds bone-in pork shoulder (pernil)
- 10 garlic cloves, peeled
- 1 bunch cilantro, fresh leaves
- 0.5 cup fresh orange juice
- 0.25 cup fresh lime juice
- 0.25 cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon adobo seasoning
Instructions
Place the pork shoulder on a large cutting board. Using a sharp knife, score the fatty side of the meat in a crosshatch pattern, taking care to not cut into the meat itself. This allows the flavors to penetrate deeply.
In a blender or food processor, combine garlic cloves, cilantro leaves, orange juice, lime juice, olive oil, vinegar, salt, black pepper, oregano, cumin, smoked paprika, and adobo seasoning. Blend until you have a smooth marinade.
Place the pork shoulder in a large baking dish or a resealable plastic bag. Pour the marinade all over the pork, ensuring it is well-coated. Massage the marinade into the scored cuts. Cover tightly with plastic wrap or seal the bag, then refrigerate for at least 8 hours or overnight.
Preheat your oven to 300°F (150°C). Remove the marinated pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes.
Place the pork shoulder in a roasting pan, fatty side up, and pour any remaining marinade over it. Cover the pan with aluminum foil to keep it moist during cooking.
Roast the pork in the preheated oven for 4 to 5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender enough to shred easily with a fork.
During the last 30 minutes of roasting, remove the foil to allow the top to crisp up and develop a golden-brown crust.
Once cooked, remove the pork shoulder from the oven and let it rest for 20 minutes before shredding. Garnish with fresh cilantro if desired. Serve warm with rice, beans, or your favorite side dish.
Nutrition Facts
Calories |
7393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 567.1 g | 727% | |
| Saturated Fat | 193.9 g | 970% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 2041 mg | 680% | |
| Sodium | 16231 mg | 706% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.7 g | ||
| Protein | 503.7 g | 1007% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 8142 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
