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Puerto Rican Roast Pork (Pernil Asado) Recipe

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This recipe for Puerto Rican Roast Pork (Pernil Asado), by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ali Kaminski

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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