Dominican Roast Pork Shoulder - Pernil Al Horno

Rinsed and clean the Pork Shoulder (5 lb) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.

Juice the Limes (4) into a container.

Juice the Oranges (2) and pour into the same container.

Mix in the Ground Oregano (1 Tbsp), Onion Powder (1 Tbsp), Ground Black Pepper (2 tsp), Smoked Paprika (1 Tbsp), Chicken Bouillon Powder (1 Tbsp), Salt (1 Tbsp) and Garlic Paste (8 tsp) into the citrus juice. Pour this marinade over the pork, making sure you cover as much of the outside as you can.

Cover the pork shoulder and let it marinate for about 3 hours or overnight.

Once it comes out the fridge, allow it to sit on the counter for 30 minutes.

Preheat the oven to 325 degrees F (160 degrees C) while the pork is on the counter.

Bake in preheated oven for 3 hours with skin side up.

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.

Allow to rest for 10 minutes before slicing.