Pernil al Horno (Roasted Pork Shoulder) with Lime-Cilantro Adobo
Pernil al Horno
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  • CuisineColombian, Latin American, Venezuelan
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
3 hours 40 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
3 hours 40 minutes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
  • CuisineColombian, Latin American, Venezuelan
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
3 hours 40 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
3 hours 40 minutes
In Puerto Rico holidays are often celebrated with this dish. Traditionally the marinated was slow roasted over coals for hours on a spit until the meat was falling off. This version, roasted in the oven for 3 to 4 hours, will create the same fork-tender result, and utilizes the same adobo-style marinade.
Ingredients
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Instructions
  1. Preheat the oven to 300 F (150 C).
  2. Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice.
  3. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
  4. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
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Recipe by or based on recipe by: Tyler Florence
Recipe image by: aussietaste.recipes
Recipe video by:

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