Cuban Roasted Pernil Pork Shoulder with Skin

Over the holidays we all love to make something special to celebrate with family and friends. This wonderful Cuban-style roast is a dish shared by our recipe editor, Tara Swartzendruber-Landis, from her friend Kirenia Costa, who cooks it regularly for her family and any guests who stay at their house. She says this is traditionally served with Arroz Moro around the holidays.

Photography By Grant Beachy | December 19, 2018

Ingredients

Pork Shoulder

2 pounds pork shoulder or butt, skin on if possible
4 teaspoons olive oil
3 teaspoons ground cumin
1 tablespoon salt
1 tablespoon oregano
1½ teaspoons ground black pepper
2 cups orange juice
1 cup lime juice
1 cup lemon juice

Arroz Moro

1 onion, diced
2 cloves garlic, diced
1 green pepper, diced
1 red pepper, diced
1 tablespoon canola oil
2 teaspoons cumin
1 teaspoon dried oregano
2 teaspoons adobo seasoning
2 cups rice
3 cups water
1 cube chicken bouillon
2 cups cooked black beans
½ cup chopped cilantro

Instructions

Serves 6–7

Pork Shoulder

Place the pork in a medium-size baking pan. Cover the pork with olive oil, cumin, salt, oregano and black pepper. Massage this mixture into the pork with your hands.

Pour the juices around the meat. Leave uncovered in the refrigerator for 6 to 12 hours.

Preheat oven to 325°. Cook for 3 to 4 hours. If the top begins to burn, tent with a piece of aluminum foil. Cook the pork until it reaches 165° at the center and is falling apart. Remove from oven and let rest for 30 minutes.

Pull apart and serve with Arroz Moro.

Arroz Moro

Sauté the onion, garlic, green pepper and red pepper in canola oil until soft. Add cumin, oregano and adobo seasoning. Combine with the rice, water and chicken bouillon in a rice cooker.

Once cooked according to the rice cooker’s instructions, stir in the black beans and cilantro. Taste and add salt if necessary.