Outdoor Grilling

Pernil (Roasted Pork Shoulder)

This is a classic Puerto Rican roasted pork served during the holidays. It takes two days to prepare before cooking. Totally worth the wait!

Ingredients

1 each pork shoulder, approximately 5lbs, preferably bone-inSalt Cure:2 tablespoons salt, kosher1 tablespoon black pepper, table grind Wet Cure:1 each onion, medium red3 each garlic cloves, peeled¼ cup oregano, packed, fresh chopped¼ cup parsley, packed, fresh chopped (preferably flat leaf)¼ cup dark chili powder2 tablespoons smoked paprika2 tablespoons coriander, toasted and ground⅓ cup vegetable oil

Preparation

1.Pat pork shoulder dry and thoroughly coat with salt and pepper. 2.Let air dry in refrigerator overnight in a non-reactive baking dish.3.Remove skin and ends from red onion and cut into eighths.4.Add onion, herbs and spices to food processor. Pulse in food processor until it begins to break down into a liquid. 5.Drizzle oil into food processor on low until mixture is liquefied. Can be made a day ahead.6.Rinse salt cure off pork and pat dry. 7.Completely cover with wet cure and let sit overnight uncovered in non-reactive baking dish.8.Set the pellet to 250°F. 9.Make sure pork is thoroughly coated in wet cure. Place in smoker, fat side up. Smoke for 6-8 hours, until it reaches 165°F internal temperature and pulls apart when fork is inserted to center of shoulder.10.Sliced pork roast and finish with a squeeze of fresh lime juice and chopped scallions.