Garlicky Roast Pork Shoulder

Name: Garlicky Roast Pork Shoulder
Total time: 7 h
Yield: 10
Ingredients: 1 cup cilantro leaves (coarsely chopped); ½ cup orange juice (freshly squeezed); ½ cup lime juice (freshly squeezed); 9 garlic cloves (finely chopped); 3 tablespoons oregano (finely chopped); 1 ½ tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1 boneless pork shoulder roast with fat cap (5 pounds); Lime wedges, for serving

3,225 Ratings
13 Reviews

Chef Jose Enrique’s version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until the meat is caramelized and crispy. It can be carved, shredded or pulled into large pieces for serving. It’s no wonder that pernil is a traditional Christmas dish that’s ideal for family gatherings.

By Jose Enrique

September 2014

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Read the full recipe after the video.

Recipe Summary test

active:

45 mins

total:

7 hrs

Yield:

Directions

Step 1
In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

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Step 2
Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.
Step 3
Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

Make Ahead

The roast pork can be refrigerated overnight; rewarm in a 300° oven.

Serve With

Black beans and rice.

Suggested Pairing

Try a tangy beer from Belgium or a fruity saison with this vibrant pork.

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markbhayes

12/04/2021

It looks like Food and Wine allowed the entire state of Nebraska to give this recipe 5 stars all on October 25. Fix this. I am an Enrique Olvera fan and this reflects poorly on him. My one star was for attention. I was considering making it but don't know if the ratings are fake or real.

TINYROSIES

04/10/2021

Omg the best!!! Reminded me of my grandmother's pernil. This is now my go to recipe. Thank you so much for sharing this recipe!

Food & Wine Member

02/17/2021

Fantastic! Included some zest from both oranges and limes as suggested. Also adjusted cook time as follows: one hour at 400, one hour at 300, then checked for internal temperature after another 30 min and it was ready. Family devoured it!

Food & Wine Member

02/11/2021

Tasted great. Only 4 hours of cook time was way too long. I took it out after 1 hour of 400 degree and 2 hours of 300 degrees and it was already a little dry. But still tasted great!

denclancy

04/10/2020

I have to delay cooking this. Should I leave it another day in the marinade or remove it from the marinade and leave on a rack in my refrigerator for a day? Thanks for any help.

IthacaSteve

03/22/2020

Fantastic, we are still eating leftovers and loving it. We also made black beans and rice as a side. Next time we will try suggestion from other reviewer about using pork marinade to flavor beans. The leftovers can be spruced up with another delicious and easy way o prepare F&W recipe for Creamy Cilantro Lime Sauce.

ADRIENNE

02/27/2020

@Sofiaabreudone...lid is off so that the meat can brown.

I Ro

02/02/2020

How long should I cook a 2.5 pound roast?

Chadharkcom

01/20/2020

Recipe doesn’t say whether you cover the pot with lid or not. Can anyone confirm results with or without lid?

Sofiaabreudone

11/04/2019

Is it 15 or 1.5 lbs??

tnborn

07/05/2019

Oh my gosh! I have made numerous pork shoulders, grilled to the crockpot, and I honestly can say this recipe is hands down the best. I added to the recipe by adding the zest of 3 limes and oranges to the marinade. I'm forever using this recipe and I used a bone in shoulder. The meat gets better and better day by day for leftovers. It's easy and just taste fabulous. I made a side of black beans and corn using a reserved cup of marinade to go with the roast and I thought I had went to pig heaven during the meal. My hat is off to Chef Jose Enrique. He knocked it out of the park with this recipe. I must have Puerto Rican roots because that was some great eating. Try it!!!!!!

Tia Malkin-Fontecchio

06/14/2019

Marinated for two days. Super easy and delicious!

MrsbPac

05/01/2019

I didn't tweek this recipe at all and it was AMAZING! My daughter had a taste of it and said she wanted me to make it for my granddaughter's upcoming birthday party. VERY YUMMY!

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Garlicky Roast Pork Shoulder

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Serve With

Suggested Pairing

Reviews (13)

All Reviews for Garlicky Roast Pork Shoulder

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Garlicky Roast Pork Shoulder

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Serve With

Suggested Pairing

Reviews (13)

All Reviews for Garlicky Roast Pork Shoulder