Cuban Style Mojo Pork Shoulder / Pernil Cubano

Cuban Style Mojo Pork Shoulder / Pernil Cubano
Ingredients:
1 6-8 pound pork shoulder with skin
Salt
White vinegar
For the Mojo:
10 garlic cloves, minced
1 packet of sazon with coriander and annatto
2 teaspoons of adobo all-purpose seasoning with pepper
2 teaspoons of ground cumin
1 teaspoon of oregano
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of fresh orange juice from 2 oranges
1/4 cup of fresh lime juice from 4 limes
1/4 cup of olive oil
1 tablespoon of lemon juice from 1 lemon
Directions:
Start by washing the pork shoulder. Spread salt all over the shoulder and scrub with hands. Pour some white vinegar over shoulder and continue to scrub with hands. Then use cold water to wash all the salt off and dry the shoulder with paper towels.
In a large bowl mix 10 cloves of minced garlic, 1 packet of sazon with coriander and annatto, 2 teaspoons of adobo all-purpose seasoning with pepper, 2 teaspoons of ground cumin, 1 teaspoon of oregano, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 a cup of fresh orange juice from 2 oranges, 1/4 a cup of fresh lime juice from 4 limes, 1 tablespoon of lemon juice from 1 lemon, and 1/4 a cup of olive oil. Then mix and set aside.
Using a sharp knife separate the skin from the flesh, leaving one end attached. Then make 1/2 inch incisions into the flesh under the skin, on the side of shoulder, and at the bottom.
Take a turkey oven bag, shake 1 tablespoon of flour inside, then place the pork shoulder into the bag. Pour the mojo mixture you just made over the skin, flesh and rub it into incisions. Close the bag and place into the fridge overnight to marinate.
The next day bring the seasoned pork shoulder to room temperature, about an hour.
Heat the oven to 350F.
Cook pork for 3 1/2 hours or until meat is tender.
Once the meat is fork tender, remove the pork shoulder and juices into a roasting pan. Use a baster and spread the juices all over the pork. Then dry the skin and sprinkle some adobo all-purpose seasoning with pepper over the skin.
Heat the oven to 450F and place the pork shoulder back into the oven and cook for 30-40 minutes or until the skin is brown and crisp. Check every 10 minutes.
Transfer pork to cutting board and let rest for 25 minutes. Remove the skin and cut into pieces. Shred meat and serve with pan juices and skin.
Serve with rice, black beans, and plantains. Enjoy!
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[@johnbreslin6242]

Hello! Did you have to poke holes in the top of the oven bag you used?

[@HomeFeast]

Hey! I did not poke holes in the top of the oven bag.

[@drdrew3]

The fat in that pad is way too thick to ever render and you can’t eat that. So what’s the point in leaving it on? I’d rather have the meat exposed to direct heat so it browns

[@cac90277]

If you roast the shoulder to an internal temperature of about 195° to 205° you can pull it and the fat will render adding moisture to the meat below. In this approach, it would not be edible. If you were to score or cross hatch the fat cap with a sharp knife, about 1/2” to 1” depth it will create little squares of fat that still add moisture, but are little edible crunchy bit of fat with the meat. It is glorious and you will love. I hope you try it.