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Dominican Roast Pork Shoulder - Pernil Al Horno
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Recipe

10 INGREDIENTS • 10 STEPS • 8HRS

Dominican Roast Pork Shoulder - Pernil Al Horno

5.0
6 ratings
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.
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Dominican Roast Pork Shoulder - Pernil Al Horno
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In the Kitchen with Jonny
Hello, 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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
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.
8HRS
Total Time
$2.07
Cost Per Serving
Ingredients
Servings
6
US / Metric
Lime
4
Limes, juiced
Orange
2
Medium Oranges, juiced
Ground Oregano
1 Tbsp
Ground Oregano
Onion Powder
1 Tbsp
Onion Powder
Chicken Bouillon Powder
1 Tbsp
Chicken Bouillon Powder
Salt
1 Tbsp
Garlic Paste
2 1/2 Tbsp
Garlic Paste
Nutrition Per Serving
VIEW ALL
Calories
726
Fat
46.9 g
Protein
66.3 g
Carbs
4.3 g
Add to plan
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Dominican Roast Pork Shoulder - Pernil Al Horno
Save
author_avatar
In the Kitchen with Jonny
Hello, 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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Rinsed and clean the Pork Shoulder (5 lb) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.
step 1 Rinsed and clean the Pork Shoulder (5 lb) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.
step 2
Juice the Limes (4) into a container.
step 2 Juice the Limes (4) into a container.
step 3
Juice the Oranges (2) and pour into the same container.
step 4
Mix in the Ground Oregano (1 Tbsp), Onion Powder (1 Tbsp), Ground Black Pepper (1/2 Tbsp), Smoked Paprika (1 Tbsp), Chicken Bouillon Powder (1 Tbsp), Salt (1 Tbsp) and Garlic Paste (2 1/2 Tbsp) into the citrus juice. Pour this marinade over the pork, making sure you cover as much of the outside as you can.
step 4 Mix in the Ground Oregano (1 Tbsp), Onion Powder (1 Tbsp), Ground Black Pepper (1/2 Tbsp), Smoked Paprika (1 Tbsp), Chicken Bouillon Powder (1 Tbsp), Salt (1 Tbsp) and Garlic Paste (2 1/2 Tbsp) 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 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 F (160 degrees C) while the 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 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.
step 10 Allow to rest for 10 minutes before slicing.
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Tags
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Dairy-Free
American
Gluten-Free
Lunch
Christmas
Shellfish-Free
Dinner
Easter
Pork
Latin American
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