Pernil Dominicano | Roasted Pork Shoulder | Made To Order | Chef Zee Cooks

Step 1

Poke holes all over the pernil using a cross method to get small to medium holes

Step 2

Then place in a large mixing bowl and add 1 cup of water and the vinegar

Step 3

Massage the vinegar and water into the pork and let it sit for 5-10 while you mix the marinade

Step 4

Combine garlic, oregano, salt, sopita, cumin, onion, black pepper, and thyme in a food processor and blend

Step 5

Then add the freshly squeezed orange juice, lime juice, and olive oil. Mix again and set marinade aside

Step 6

Drain the pernil—no worries if you don’t every single last drop of vinegar + water

Step 7

Season pernil thoroughly using the marinade. Be sure to massage the marinade into the holes we made earlier. It looks weird at first, but your taste buds will thank you later

Step 8

Cover pernil with saran wrap and let it marinade for a minimum of 4 hours. Best to marinade for a whole day.

Step 9

In a LARGE pot, add pork—skin side up—and add 1-2 cups of water. Be sure to include all of the marinade that in the mixing bowl. Boil for 45 mins to an hour.

Step 10

Switch Pork—skin side up—to a sturdy pan and roast covered for 3 hours at 350 degrees making sure to baste it every hour. The pernil will become light golden brown and juicy during this time.

Step 11

At the 4th hour, take out 50% of the juices and roast uncovered for one more hour

Step 12

**Optional** Once the pernil is done, broil for 5 minutes to get super crispy skin