Latin American 360 min

Pernil Asado

Name: Pernil Asado
Total time: 360 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 bone-in pork shoulder (8–10 lbs), skin on; 12 cloves garlic; 1 tablespoon dried oregano; 1 tablespoon cumin; 2 teaspoons black pepper; 3 tablespoons olive oil; 2 tablespoons white wine vinegar; 2 packets Sazón with achiote; 2 tablespoons salt; 1 orange, juiced; 1 lime, juiced

high-proteinmeal-prepgluten-free

Ingredientsfor 2

580

Cal

56g

Protein

Carbs

38g

Fat

11 bone-in pork shoulder (8–10 lbs), skin on
212 cloves garlic
31 tablespoon dried oregano
41 tablespoon cumin
52 teaspoons black pepper
63 tablespoons olive oil
72 tablespoons white wine vinegar
82 packets Sazón with achiote
92 tablespoons salt
101 orange, juiced
111 lime, juiced

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Instructions

1
Make the adobo: blend garlic, oregano, cumin, pepper, olive oil, vinegar, sazón, orange juice, lime juice, and salt into a paste. Score the pork skin all over in a crosshatch pattern, cutting through to the fat but not the meat. Make deep slashes into the meat itself.
2
Rub the adobo paste aggressively into every slash and surface of the pork, working it deep into the cuts. Place in a large zip-lock bag or covered container and marinate in the refrigerator for 24–48 hours. The longer it marinates, the deeper the flavor.
3
Remove pork from the refrigerator 1 hour before roasting. Place skin-side up in a large roasting pan. Roast uncovered at 325°F for 5–6 hours until the internal temperature reaches 185°F and the meat is falling off the bone.
4
Increase oven to 425°F and roast 20–30 minutes more until the skin has crisped to a deep mahogany crackling — it should bubble and puff. Watch carefully to prevent burning.
5
Rest 20 minutes before pulling the meat into chunks. The skin (cuero) should shatter when cut. Serve with rice and beans, tostones, and avocado.