At the most recent FBM potluck, I made pernil. I always like to pick something that I've never done before and use my friends as guinea pigs. So far so good, right? The pernil was no exception. It came out moist, tender, and full of flavor. It was everything that I hoped it would be.
First up, the meat. I bought a pork shoulder from my favorite butcher, Esposito's. Where else? They gave me a beautiful piece of meat, bone-in, and skin on.
Esposito's Pork Store
500 9th Avenue
New York, NY 10018-4102
My recipe was adapted by Saveur's recipe below:
Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast)
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
1 7–9-lb. bone-in, skin-on pork
1 tbsp. dried oregano
1 tbsp. ground cumin
30 cloves garlic, chopped
2 cups fresh orange juice
2 cups fresh lime juice
Kosher salt and freshly ground black
pepper, to taste
1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight.
2. Remove pork from marinade (reserve marinade); season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes. Pour pan juices into a saucepan and add marinade. Boil until sauce thickens, 10–15 minutes. Serve pork with sauce.