Holiday Culinary Tradition 

One of my family’s favorite food during the holidays is Pernil (Pulled Pork Roast). This dish is essential to my family culture. It was inspired by my Great Grandmother and was passed down to our generation. We continue to pass this onto further generations. 

RECIPE

5-pound Pork Shoulder

4 juiced lime

2 juiced Medium Orange

1 tablespoon Ground Oregano

1 tablespoon Onion Powder

1/2 tablespoon Ground Black Pepper

1 tablespoon Smoked Paprika

1 tablespoon Chicken Bouillon Powder

3 teaspoon salt

2 1/2 tablespoon Garlic Paste

INSTRUCTIONS

Rinse and clean the Pork Shoulder (5 pounds) and pat it dry. Using a knife poke the pork shoulder making as many holds possible. Juice the lime (4) into a container. Juice the Orange (2) and pour it into the same container. Mix in the Ground Oregano (1 tablespoon), Onion Powder (1 tablespoon), 

Ground Black Pepper (1/2 tablespoon), Smoked Paprika (1 tablespoon), Chicken Bouillon Powder (1 tablespoon), Salt (3 teaspoons) and Garlic Paste (2 1/2 tablespoon) 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 of the fridge, allow it to sit on the counter for 30 minutes. Preheat the oven to 325 degrees (160 degrees C) while pork is on the counter. Bake in preheated oven for 3 hours with skin side up. Once the 3 hours have 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 is crispy.