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Pernil al Horno (Dominican-Style Pork Roast)
Recipes
Pernil al Horno (Dominican-Style Pork Roast)
6 servings
9 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • 4 limes, for juice
  • 2 oranges, for juice
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • ½ tablespoon freshly cracked black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon kosher salt
  • 2 ½ tablespoons garlic stir-in paste
  • 1 bone-in pork shoulder (about 5 lb)
  • Aluminum foil

Steps

    1. Juice limes (¼ cup) and oranges (⅔ cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.
    2. Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.
    3. Increase oven to 375°F. Remove foil and bake 45–60 minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.
    Chef's Tip: If sour oranges are available, omit lime and orange juices and use juice of 4 sour oranges (about 1 cup) instead.

Amount per ⅙ recipe serving: Calories 500, Total Fat 29g, Sat Fat 10g, Trans Fat 0g, Chol 170mg, Sodium 1910mg, Total Carb 8g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 49g, Vitamin D 10%, Calc 6%, Iron 20%, Potassium 25%