Pernil al Horno

Ingredients

• Black pepper - 1 teaspoon
• Salt - 2 teaspoons
• Ground cumin - 1 tablespoon
• Dried oregano - 2 tablespoons
• Adobo seasoning - 2 tablespoons
• Olive oil - 1/4 cup
• Lime juice - 1/2 cup
• Orange juice - 1 cup
• Garlic - 8 cloves, minced
• Pork shoulder - 5 pounds

Instructions

1. In a bowl, combine the minced garlic, orange juice, lime juice, olive oil, adobo seasoning, dried oregano, ground cumin, salt, and black pepper to make the marinade.
2. Place the pork shoulder in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the oven to 325°F (165°C).
4. Remove the pork shoulder from the marinade and place it in a roasting pan. Discard the remaining marinade.
5. Cover the roasting pan with aluminum foil and roast the pork shoulder for 3-4 hours, or until the internal temperature reaches 165°F (74°C) and the meat is tender.
6. Remove the foil and increase the oven temperature to 450°F (230°C). Roast for an additional 15-20 minutes, or until the skin is crispy and golden brown.
7. Remove the pork shoulder from the oven and let it rest for 10-15 minutes before slicing.
8. Serve the pernil al horno with your favorite side dishes and enjoy!