Pernil – slow-roasted garlic pork shoulder

Ingredients

• 2.5 kg boneless skin-on pork shoulder
• 10 garlic cloves
• 3 tbsp olive oil
• 2 tbsp dried oregano
• 2 tsp ground cumin
• 2 tsp salt
• 1 tsp pepper
• 4 tbsp orange juice
• 2 tbsp lime juice
• 3 dl water for roasting tin

Method

1. 1Crush garlic and mix with oil, oregano, cumin, salt, pepper and citrus juices.
2. 2Make small cuts in the meat and work marinade into cuts and flesh side. Keep skin dry. Cover and refrigerate for 8–12 hours.
3. 3Place skin-side up in a roasting tin, add water to the base and loosely cover flesh with foil. Roast at 150°C for 4–5 hours until very tender; an internal temperature around 90°C produces easily shredded meat.
4. 4Remove foil, dry skin if needed and increase heat to 230°C for 15–25 minutes until crisp. Watch closely to prevent burning.
5. 5Rest for 20 minutes before slicing or shredding. Serve with roasting juices.