Pernil

Perhaps the best known and most coveted dish from Puerto Rico, Pernil, is a positively sumptuous preparation for pork shoulder. It’s marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin.

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Ingredients

For the Adobo:

8 to 9 large garlic cloves, finely minced
3 tbsp. olive oil
5 tsp. fresh sour orange juice, or equal parts lime and orange juice
4 tsp. dried oregano
8 to 9 tsp. kosher salt
1 tsp. black pepper

For the Pork Shoulder:

1 8-pound to 9-pound bone-in, skin-on pork shoulder, preferably with skin covering the entire top layer
1 tsp. kosher salt

Instructions

To prepare the adobo:

Prepare the adobo by combining all the ingredients and grinding in a large pilón, or mortar and pestle, or simply mixing together well in a small bowl.

To prepare the pork shoulder:

Rinse and dry meat well with a clean towel.
Place pork, skin-side down, on a large rimmed sheet pan and poke deep, 1-inch holes, throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin; you can’t have too many holes.
Pour adobo over meat, in batches, using your fingers to push adobo deep into the meat.
If you’re worried about your hands smelling like garlic, which they will, wear plastic gloves.
Set out a long sheet of plastic wrap, layering with subsequent sheets, as needed, to ensure you can securely wrap the entire pork shoulder.
Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic, as needed, to ensure pork is completely airtight and juices are contained.
Set on a rimmed baking sheet, or disposable aluminum foil pan, in case it leaks.
Let marinate in the fridge overnight, if possible, or at least least 2 to 3 hours.
Once the pork has marinated, pre-heat oven to 400°F.
Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo.
Place the marinated pork shoulder, skin-side up in a deep roasting pan, and wipe the skin with a clean cloth.
Rub skin with 1 teaspoon salt.
Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick.
Place on center rack in pre-heated oven.
Roast in the oven for 1 hour; remove from oven and carefully remove the foil and rotate the pan.
Return to oven and continue roasting for another 2 to 3 hours; rotating every hour or so, and watching closely.
Add water to the pan, as needed, when juices evaporate.
The meat is done cooking when the juices run clear and the thickest part of the shoulder registers 160°F with a meat thermometer.
The skin may take more time to crisp, but watch closely so that it does not burn.
Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
Remove from the oven and let rest for 10 to 15 minutes; transfer to a large cutting board.
If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife; run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat.
Rest kitchen shears in the warm oven until ready to slice pork.
Trim excess fat from the meat, if desired, and slice in large chunks or slices, to serve.

Notes

You can use a smaller or larger pork shoulder, but calculate your adobo accordingly by using the following formula per pound of meat: 1 large garlic clove, 1 teaspoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon sour orange juice, 1/2 teaspoon dried oregano and 1/8 teaspoon black pepper. If using a smaller pork shoulder, you may want to reduce the amount of salt slightly.

Use a pan that can handle char. You can line your pan with foil, but that can be even messier. When you’re ready to clean, combine 1/2 cup baking soda and enough hot water to cover the burned spots, and let rest for half an hour. Char should release easily with your abrasive tool of choice.