Pork Shoulder Pernil With Cilantro-Citrus Adobo

• 1 (4 lb) boneless pork shoulder, skin on
• 4 garlic cloves, smashed
• fresh oregano
• 1 bunch fresh cilantro, plus chopped cilantro, for garnish
• 1 teaspoon ground cumin
• kosher salt
• fresh fresh coarse ground black pepper
• 2 limes, juice of, plus wedges for serving
• 2 oranges, juice of
• 1 cup extra virgin olive oil

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 300 degrees F.
5. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
6. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
7. Drizzle with lime juice and garnish with cilantro.

pork shoulder, garlic, fresh oregano, fresh cilantro, ground cumin, kosher salt, fresh coarse ground black pepper, serving, oranges, extra virgin olive oil

Taken from www.food.com/recipe/pork-shoulder-quot-pernil-quot-with-cilantro-citrus-adobo-349497 (may not work)