Pork Shoulder "pernil" With Cilantro-Citrus Adobo

"Another winner from Tyler Florence and Food Network! Melt in your mouth Puerto Rican Specialty!"
 
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Ready In:
3hrs 15mins
Ingredients:
10
Serves:
10-12
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ingredients

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directions

  • 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. 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.
  • Preheat the oven to 300 degrees F.
  • 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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Reviews

  1. READ THIS...IT MAY BE IMPORTANT TO YOU!!! <br/><br/>I made this exactly as directed EXCEPT had to use a bone in pork shoulder. When it was time to take it out of the oven it was tough and not good at all. Not wanting to waste the meat I threw it into the crockpot the next morning along with a gravy I had made by adding flour,water and cr of mushroom soup into the pan drippings. Put it on low in the morning and by dinner time I could not keep my DH or 3 DS's hands out of the crockpot!!! It was fall apart tender with a delicious creamy sauce. Made pulled pork sandwiches out of it. Will definatly make again. Thanks.
     
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