Pork Shoulder "pernil" With Cilantro-Citrus Adobo

~Robyn~'s Note:

Another winner from Tyler Florence and Food Network! Melt in your mouth Puerto Rican Specialty!

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 10

• 1 (4 lb) boneless pork shoulder , skin on
• 4 garlic cloves , smashed
• fresh oregano
• 1 bunch fresh cilantro , plus chopped cilantro, for garnish
• 1 teaspoon ground cumin
• kosher salt
• fresh fresh coarse ground black pepper
• 2 limes, juice of , plus wedges for serving
• 2 oranges, juice of
• 1 cup extra virgin olive oil

Directions:

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
2. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
3. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
4. Preheat the oven to 300 degrees F.
5. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
6. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
7. Drizzle with lime juice and garnish with cilantro.

Reviews

[Princess Flowerbreath]

READ THIS...IT MAY BE IMPORTANT TO YOU!!!

I made this exactly as directed EXCEPT had to use a bone in pork shoulder. When it was time to take it out of the oven it was tough and not good at all. Not wanting to waste the meat I threw it into the crockpot the next morning along with a gravy I had made by adding flour,water and cr of mushroom soup into the pan drippings. Put it on low in the morning and by dinner time I could not keep my DH or 3 DS's hands out of the crockpot!!! It was fall apart tender with a delicious creamy sauce. Made pulled pork sandwiches out of it. Will definatly make again. Thanks.