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RECIPE
10 INGREDIENTS10 STEPS8HR

Dominican Roast Pork Shoulder - Pernil Al Horno

5.0
5 Ratings

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In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Learn how to make a Dominican pernil. This is the best pernil dominicano that you will ever have. We always have it on Christmas eve.
8HR
Total Time

In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
4
Limes , juiced
2
Medium  Oranges , juiced
1 Tbsp
Ground Oregano
1 Tbsp
Onion Powder
1 Tbsp
Chicken Bouillon Powder
1 Tbsp
2 1/2 Tbsp
Garlic Paste

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Nutrition Per Serving

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CALORIES
764
FAT
47.0 g
PROTEIN
67.1 g
CARBS
14.7 g

Cooking Instructions

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Step 1
Rinsed and clean the Pork Shoulder (5 pound) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.
Step 2
Juice the Lime (4) into a container.
Step 3
Juice the Orange (2) and pour into the same container.
Step 4
Mix in the Ground Oregano (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1/2 tablespoon), Smoked Paprika (1 tablespoon), Chicken Bouillon Powder (1 tablespoon), Salt (3 teaspoon) and Garlic Paste (2 1/2 tablespoon) into the citrus juice. Pour this marinade over the pork, making sure you cover as much of the outside as you can.
Step 5
Cover the pork shoulder and let it marinate for about 3 hours or overnight.
Step 6
Once it comes out the fridge, allow it to sit on the counter for 30 minutes.
Step 7
Preheat the oven to 325 degrees (160 degrees C) while pork is on the counter.
Step 8
Bake in preheated oven for 3 hours with skin side up.
Step 9
Once the 3 hours has passed, increase the temperature of the oven to 375 degrees F (190 degrees C) and let the pork shoulder cook for 1 hour or until the skin in crispy.
Step 10
Allow to rest for 10 minutes before slicing.

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Nutrition Per Serving
Calories
764
% Daily Value*
Fat
47.0 g
60%
Saturated Fat
16.5 g
82%
Trans Fat
0.4 g
--
Cholesterol
234.5 mg
78%
Carbohydrates
14.7 g
5%
Fiber
1.7 g
6%
Sugars
8.5 g
--
Protein
67.1 g
134%
Sodium
1850.0 mg
80%
Vitamin D
2.6 µg
13%
Calcium
92.8 mg
7%
Iron
5.1 mg
28%
Potassium
1317.0 mg
28%
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