Puerto Rican Pernil (Slow-Roasted Garlic-Citrus Pork Shoulder)

Ingredients

Method

1. 1

   Pat the pork shoulder dry with paper towels and trim any loose hanging skin or extremely large fat flaps so it will sit flat in the pan.

2. 2

   Using a sharp knife, score the skin in a crosshatch pattern, about 1/2 inch apart, cutting through the skin and fat but not into the meat; flip the roast and prick the meat side a few times so flavors can penetrate.

   Scoring the skin helps salt and fat to render and lets the mojo reach the meat when you tuck it under the skin.

3. 3

   Sprinkle 3 tablespoons kosher salt and 2 teaspoons black pepper evenly over the meat side of the shoulder and rub it in; tuck any large salt crystals into the score marks on the flesh side if you like deeper seasoning.

4. 4

   Make the mojo: in a blender or food processor, combine the garlic, chopped oregano, ground cumin, annatto (or smoked paprika), 1/4 cup olive oil, orange juice, lime juice and white vinegar; blend to a coarse, spreadable paste.

   If you don't have a blender, pound the garlic and oregano into a paste with a mortar and pestle, then whisk in the liquids and oil.

5. 5

   Gently loosen the skin from the meat with your fingers and push about one-quarter to one-third of the mojo under the skin, spreading it evenly over the meat; work the remaining mojo all over the outside of the roast and into any pricked holes.

   Getting marinade under the skin flavors the meat and helps maintain moisture.

6. 6

   Rub the skin with 1 tablespoon coarse kosher salt (this helps dry the skin for crisping) and set the roast, uncovered, on a rimmed tray in the refrigerator for at least 4 hours and up to overnight to allow the flavors to penetrate and the skin to dry.

   If you refrigerate overnight, bring the roast back to room temperature for 30–60 minutes before roasting.

   240 min
7. 7

   Preheat the oven to 450°F (230°C). Arrange a rack in a large roasting pan and spread the sliced onion and bay leaves in a single layer on the bottom.

   10 min
8. 8

   Remove the pork from the refrigerator, let it sit 30–60 minutes to lose chill if you refrigerated overnight, then pat the skin dry again and rub a light smear of olive oil over the skin.

   30 min
9. 9

   Place the roast skin-side up on the onion bed, pour 1 cup stock into the bottom of the pan (don’t pour over the skin), and roast at 450°F (230°C) for 25–30 minutes to jump-start the skin crisping.

   Watch the roast during this high-heat phase; the skin should blister and brown but not burn.

   30 min
10. 10

    Lower the oven temperature to 325°F (160°C). Tent the roast loosely with foil (shiny side out) without sealing; return to the oven and roast until the meat is tender and pulls easily with a fork, about 3½ to 4 hours (internal temperature in the thickest part should reach 185–195°F if you want pullable, shredded meat).

    Check the pan once halfway through and add a little more stock if the pan is dry. Remove the foil for the last 30–45 minutes if the skin needs extra crisping.

    210 min
11. 11

    When done, transfer the roast to a cutting board and tent loosely with foil; let rest 20 minutes to redistribute juices.

    Resting makes the meat juicier and easier to carve or pull.

    20 min
12. 12

    While the pork rests, place the roasting pan over medium heat on the stovetop, add a splash of stock or water and scrape up browned bits; simmer 5–7 minutes to make a pan jus, then strain if desired.

    7 min
13. 13

    Carve the pork into thick slices or pull with forks; serve with pan jus spooned over and sprinkle with chopped cilantro or parsley and a crack of black pepper.