Succulent Roast Pork Shoulder Pernil

1. Create Adobo Marinade

In a bowl, combine the minced garlic with the olive oil, sour orange juice, oregano, kosher salt, and black pepper, mixing them into a paste to create the adobo marinade.

2. Prepare the Pork Shoulder

Rinse the pork shoulder under cold water and pat it dry. Use a paring knife to poke holes all over the pork, then massage the adobo generously into the meat. Let it marinate for at least 2 to 3 hours or overnight in the fridge.

3. Roast the Pork

Preheat the oven to 400 degrees Fahrenheit. Place the pork skin-side up in a roasting pan and sprinkle with additional kosher salt. Cover loosely with foil and roast for 1 hour. Remove the foil, rotate the pan, and continue roasting for another 2 to 3 hours, adding water if needed.

4. Rest and Serve

Once cooked, let the pernil rest for 10 to 15 minutes. Then remove the crispy skin, cut it into pieces, trim excess fat from the pork shoulder, and slice the meat to serve.