Pork shoulder pernil with coriander-citrus adobo

  • 1 boneless pork shoulder (about 1.8kg), skin on
  • 4 garlic cloves, smashed
  • 1 handful fresh oregano
  • 1 bunch fresh coriander, plus more chopped, for garnish
  • 1 tsp ground cumin
  • Salt and fresh coarsely ground black pepper
  • 2 limes, juiced, plus wedges for serving
  • 2 oranges, juiced
  • 240ml extra-virgin olive oil
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. Prepare the adobo: In a food processor, add the garlic, oregano, coriander, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. 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.

2) Preheat the oven to 150C/Gas 3.

3) Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminium foil. Drizzle with lime juice and garnish with coriander.

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