Latin Pernil - Pork Roast

Perfectly seasoned pork shoulder cooked low and slow, then smothered in a dark and savory au jus. 

Ingredients:

4.8 kg (10 1/2 lb) pork shoulder

1 cup water

1/4 cup vinegar

1 head of garlic

2 tsps dry oregano

2 tbsps sea salt

1 tsp black peppercorns

1 tsp dry thyme

1 tsp ground cumin

1 onion, cut in chunks

1 orange

2 tbsps lime juice

1/4 cup olive oil

1-2 tsps cornstarch

Sit the pork in a large bowl and slice the fat layer about 3/4 of the way off, leaving one side attached. Cut slits in the meat. Mix 1 cup of water with 1/4 cup vinegar and pour over the pork. Let sit 10 minutes.

In a food processor combine the garlic, oregano, salt, pepper, thyme, cumin and onion. Add juice and zest of the orange, lime juice and olive oil. Remove the pork from the bowl to a large roasting pan. Lift the flap of fat and massage the marinade into the meat, getting some into the slits. Then bring the flap over and spread more marinade over the fat. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight.

With the skin side up, roast the pork in a 450°F oven for 30 minutes. Then cover with foil and bake at 325°F for 5-7 hours or until internal temperature reaches 160°F. Remove the foil and return now to a 350°F oven for 20 minutes.

Remove the meat to a platter, tent a piece of foil over it and let rest 10 minutes before slicing.

In the meantime heat the nicely browned pan and whisk in 1-2 tsps cornstarch, cooking until it becomes a slightly thickened gravy, more of an au jus.

Serve these tender slices of pork drizzled with beautiful, brown au jus over all.

Did I mention this recipe serves a ton of people?!