Roasted Puerto Rican Pork Shoulder [ AKA Adobo Pernil] offers a symphony of flavors—succulent pork infused with aromatic spices, tangy citrus notes, and a hint of smokiness, creating a harmonious blend of savory, zesty, and comforting tastes.
1wholePork shoulderwith skin, about 11 pounds usually
1bottleMojo Marinade, dividedI use Badia brand
Garlic-Herb Marinade
2tbspWhite Vinegar
6clovesGarlicpeeled
2tbspAdobo SeasoningI use Badia brand. More or less to taste.
1tspSaltmore or less to taste
1/2tspGround black peppermore or less to taste
1/2 tspground coriander
1/4cupFresh Thymepacked
1/4cupFresh Oreganopacked
1/4cupOlive oil
1/4cupMojo Marinade
Instructions
Dry pork and with a sharp knife, score the skin about one inch deep all around pork to allow the marinade to get into the meat. This also quickens the cooking time.
In a food processor prepare the garlic-herb marinade.
Pour garlic-herb marinade over the meat and refrigerate for at least 1 hour or up to 24 hours in the refrigerator.
Preheat oven to 300 degrees F and cook for 5 hours, loosely covered with aluminum foil. Baste every hour or so with the remaining bottled Mojo marinade until the internal temperature of the thickest part of the meat is 165 degrees F.
Increase the oven temperature to 375 degrees F and cook for another 30 minutes (uncovered) to crisp up the skin (cuero).
Remove the pork from the oven and allow to rest for 15 minutes before shredding.