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Puerto Rican Roast Pork (Pernil Asado) Recipe

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This recipe for Puerto Rican Roast Pork (Pernil Asado) is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fresh orange juice
1⁄2 cup red wine vinegar
1⁄3 cup dark brown sugar
1⁄4 cup kosher salt
1⁄4 cup ground black pepper
2 tbsp. olive oil
2 tbsp. dried oregano
2 tbsp. ground cumin
40 cloves garlic, minced (I used 3-4 spoonfuls of diced garlic instead)
1 (8-lb.) bone-in, skin-on pork picnic shoulder
Directions:
Directions:
Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside. Using a paring knife, cut 1 1⁄2″-wide, 1″-deep slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours. Heat oven to 325°. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 190°, about 5 hours. Let rest before serving.
Personal Notes:
Personal Notes:
You can put it in a slow cooker instead if necessary, but it develops a delicious crust in the oven.

 

 

 

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