Pernil Asado Con Mojo

Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast)

  • 1 7–9-lb. bone-in, skin-on pork 
  •    shoulder
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 30 cloves garlic, chopped
  • 2 cups fresh orange juice
  • 2 cups fresh lime juice
  • Kosher salt and freshly ground black 
  •    pepper, to taste


  1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight.
  2. Remove pork from marinade (reserve marinade); season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes. Pour pan juices into a saucepan and add marinade. Boil until sauce thickens, 10–15 minutes. Serve pork with sauce.

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