Growing up this is what we had every single Christmas Eve. Pernil. Roasted Pork. Delicious. It’s awesome because you can make Cuban sandwiches with any leftovers. I love serving this with rice and black beans. Nothing beats it. Although Puerto Ricans would probably disagree.
Cuban grandchildren don’t care if our grandmothers overcook the pork by a couple hours we still devour it. The crispier the skin, the better. And if the pork is dry, no worries all the liquid the pork released while cooking will moisten things up. We call it mojo.
- 7-9 lb Pork Shoulder
- 2 oranges
- 4 limes
- 7 garlic cloves
- 1 envelope Sazon Goya
- 1/2 tbsp oregano
- 1/2 tbsp onion powder
- salt and pepper to taste
To make the marinade, squeeze the juice of the oranges and lime and stir in the minced garlic, oregano, granulated onion, Sazon, salt, and pepper.
Remove the skin 3/4s of the way and then make several 1 inch deep cuts using a sharp knife into the pork shoulder.
Season the pork all over with salt and pepper generously and then pour over the marinade.
Place the skin back in place, cover with aluminum foil and place it in the fridge for a minimum of 4 hours.
Preheat oven to 350 degrees F.
Let the pork shoulder come to room temperature and then place it in the oven for 25 minutes per pound or until skin is crisp and the pork is fully cooked through.
Slice the pork into thin medallions or shred it and enjoy!