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Pork Shoulder "pernil" With Cilantro-Citrus Adobo

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“Another winner from Tyler Florence and Food Network! Melt in your mouth Puerto Rican Specialty!”
3hrs 15mins

Ingredients Nutrition


  1. 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.
  2. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
  3. 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. Preheat the oven to 300 degrees F.
  5. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
  6. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
  7. Drizzle with lime juice and garnish with cilantro.

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