Pork shoulder Roast
By the far the most flavourful and most juiciest pork roast I have ever made. The inspiration of flavours and combination of seasonings come from the traditional pork pernil which is a popular dish in Puerto Rico. I fell in love with the depth of flavours and even tho it's not the authentic recipe, it turned out just as delicious and so succulent. Enjoy , recipe below
Ingredients
1 10lb pork leg or shoulder roast
6 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons onion powder
1 tablespoon paprika
2 tablespoons sazon seasoning or 1 packet
1 tablespoon chicken powder
1 tsp kosher or sea salt
1 tsp black pepper
1 orange and lemon, juiced
2 tablespoons neutral light oil , I used avocado
**pat dry the skin of the pork and gently score the skin but do not go completely through it. Rub sea salt all over the skin and let it sweat out in fridge 1 hour.
**once the skin looks wet and sweaty pat dry it again removing some of that excess salt
**prepare the marinade using minced garlic, oregano, chicken powder, onion powder, sazon, orange and lemon juice, salt pepper and oil
**place pork on a rack in a roasting pan brush the marinade all over the pork top and bottom fully covered (or traditional they pull pack the skin gently of the pork half way and get the marinade in there)
**cover with aluminum foil and let it sit for few hours (overnight is best)
**remove pork from fridge, preheat oven to 350*F and place on the middle bottom rack , bake for approximately 4 hours until internal temperature reaches 145*F
**once the baking time is up, increase the oven to 450*F and watching closely crisp up the skin for 15-20 minutes, opening the oven door few times to vent out the oven and allowing the pork skin to crisp up and bubble. Once it's bubbled and crispy it's ready (always check internal temp first if not keep roasting it a other 30 minutes)
**let it sit for a few minutes then cut into it.
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