Cuban Pernil Roast Pork Shoulder with Mojo Marinade and Crispy Skin

How to Make Cuban Pernil Roast Pork Shoulder with Mojo Marinade and Crispy Skin

1. 1

   Step 1: Make the mojo and marinate the pork

   In a blender or food processor, combine garlic, orange juice, vinegar, olive oil, oregano, cumin, black pepper and 2 tablespoons of the kosher salt; blend until smooth to make a bright mojo. Place the pork shoulder in a large nonreactive container or resealable bag and pour the mojo over the meat, massaging some of the marinade under the skin and into any incisions. Cover and refrigerate at least 8 hours or preferably overnight to let the flavors penetrate.

   For this step

   • 4 1/2 lbBone-in pork shoulder (pernil), skin on
   • 10 clovesGarlic cloves, peeled
   • 1 1/4 cupsFresh orange juice (or sour orange), preferably fresh
   • 2 tbspWhite vinegar
   • 1/4 cupExtra-virgin olive oil
   • 1 tbspDried oregano
   • 1 tspGround cumin
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep the skin for crisping

   Remove the marinated pork from the fridge and pat the skin completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern (don't cut deeply into the meat) and mix the remaining 1 tablespoon kosher salt with the baking powder; rub this mixture into the scored skin and the exposed fat. Place the pork uncovered on a rack set over a tray and refrigerate for at least 4 hours or up to overnight to dry the skin, which helps it crisp in the oven.

   For this step

   • 1 tbspBaking powder (for skin crisping)
   
3. 3

   Step 3: Low-and-slow roast until tender

   Preheat the oven to 325°F (163°C). Place the shoulder fat-side up on a rack in a roasting pan and add about 1/2 cup water to the pan to keep the drippings from burning. Roast, uncovered or loosely tented with foil, until the internal temperature reaches about 180–195°F (82–90°C) and the meat is very tender when pierced, roughly 3 to 4.5 hours for a 4–5 lb shoulder; check after 3 hours and baste pan juices over the meat occasionally.
   
4. 4

   Step 4: Finish hot to blister the skin

   Increase the oven to 475–500°F (246–260°C) or switch to broil and return the roast to the oven to blister and crisp the skin, 10–20 minutes depending on your oven. Watch very carefully during this step to avoid burning; rotate the pan if parts are browning faster. The skin should puff and become deeply golden and crackly.
   
5. 5

   Step 5: Rest, carve and serve with mojo

   Remove the roast and tent loosely with foil; let it rest for 20–30 minutes to redistribute juices. Skim pan juices into a small saucepan, simmer briefly to concentrate if desired, and slice or pull the meat, serving pieces with crisp skin on top and extra mojo or pan jus on the side. Garnish with chopped fresh herbs or sliced onions if you like and serve with rice and beans or fried plantains.

1. In a blender or food processor, combine garlic, orange juice, vinegar, olive oil, oregano, cumin, black pepper and 2 tablespoons of the kosher salt; blend until smooth to make a bright mojo. Place the pork shoulder in a large nonreactive container or resealable bag and pour the mojo over the meat, massaging some of the marinade under the skin and into any incisions. Cover and refrigerate at least 8 hours or preferably overnight to let the flavors penetrate.
2. Remove the marinated pork from the fridge and pat the skin completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern (don't cut deeply into the meat) and mix the remaining 1 tablespoon kosher salt with the baking powder; rub this mixture into the scored skin and the exposed fat. Place the pork uncovered on a rack set over a tray and refrigerate for at least 4 hours or up to overnight to dry the skin, which helps it crisp in the oven.
3. Preheat the oven to 325°F (163°C). Place the shoulder fat-side up on a rack in a roasting pan and add about 1/2 cup water to the pan to keep the drippings from burning. Roast, uncovered or loosely tented with foil, until the internal temperature reaches about 180–195°F (82–90°C) and the meat is very tender when pierced, roughly 3 to 4.5 hours for a 4–5 lb shoulder; check after 3 hours and baste pan juices over the meat occasionally.
4. Increase the oven to 475–500°F (246–260°C) or switch to broil and return the roast to the oven to blister and crisp the skin, 10–20 minutes depending on your oven. Watch very carefully during this step to avoid burning; rotate the pan if parts are browning faster. The skin should puff and become deeply golden and crackly.
5. Remove the roast and tent loosely with foil; let it rest for 20–30 minutes to redistribute juices. Skim pan juices into a small saucepan, simmer briefly to concentrate if desired, and slice or pull the meat, serving pieces with crisp skin on top and extra mojo or pan jus on the side. Garnish with chopped fresh herbs or sliced onions if you like and serve with rice and beans or fried plantains.