This Cuban Mojo Roasted Pork Shoulder (Pernil) is going to take you step by step, with the goal of helping you achieve lechon nirvana.
If there is anything that a Cuban should have, it is a classic cuban mojo pork recipe. This Slow Roasted Mojo Pork Shoulder Recipe is everything you are going to need.
Want to see exactly how Slow Roasted Pork Shoulder come together? Watch the step-by-step video below to follow along with us in the kitchen. From searing the chicken to that golden, flavorful rice — this video will walk you through every step.
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This Slow Roasted Mojo Pork Shoulder Recipe is going to be amazing any time of year. However it does become especially important in December. When you start to sing “It’s beginning to smell a lot like mojo”
What is Pernil
Pernil, or the pork shoulder, is a tender more accessible cut of pork that is easy to do at home. This recipe is a great one to try because it is a little more accessible and realistic for the day to day pork roasting. We don’t need to roast the entire pig to get the same results.
The truth is we all just end up fighting over the belly and the shoulder anyway, so why go through all the hassle. Especially if you are not hosting too many people. In fact, this dish is easy enough to whip out on a random Sunday dinner.
The Pernil is the bone-in shoulder of the pork cooked with the skin on. You could also do this same recipe with a “Palleta” (bone-in pork butt) if that is your preference. We know it seems like a lot of salt, but trust us- it needs it. We want you to think of the pork like a potato. It needs enough salt to give it flavor.
The Lor of the Cuban Mojo Roasted Pork and Noche Buena
In the month of December there is Christmas, but one cannot overlook Noche Buena. Noche Buena is traditionally one of the greatest nights in any big Cuban or latin family. As kids, we both look forward to it all year. As children, it was partly for the presents, but it was always more than that.
Noche Buena was the night you saw every single tia, tio, every cousin, every family member from the deep depths of the family tree. Everyone came dressed up and ready for a good time. There was music, there was laughter, there was wine and there was food.
Oh boy, was there food! Year after year it was a gorgeous table spread packed with all the Cuban Noche Buena essentials. The fluffy White Rice, the Black Beans, Yuca dripping in mojo and of course the juicy Lechon. The lechon that you know your Abuelo and uncles have been cooking all day in the backyard.
“God bless, The Caja China,” you whisper as you take in a whiff of that garlicky sweetness that is just rising off the plate. For us, that smell is like going home again.
This recipe is what Christmas dreams are made of! Let’s make our Cuban Slow Roasted Mojo Pork Recipe.
Our Tips for Making this Slow Roasted Pork Recipe
We highly recommend that you marinate your pork for at least 24 hours, and at minimum 12 (overnight). This pork is tender, but you really need the Mojo Marinade to help it breakdown so that it can truly cook to it’s potential.
When marinating, cut holes throughout the pork to fill with pieces of garlic.
Scrape any marinade off the pork shoulder’s skin and season with the remaining salt all over. Add the olive oil just over the skin. Remember- you don’t want anything on the skin because it can burn.
DO NOT BASTE The skin needs to crisp, and if you put any juices this will prevent ultimate crispiness. Towards the end of roasting, if the skin isn’t crisping, just hit the broil for 1 minute to help it along.
Slicing onions and throwing garlic cloves into the pan are highly encouraged.
Try Some of Our Other Noche Buena Favorites
Slow Roasted Mojo Pork Shoulder (Pernil)
Course: EntreeCuisine: CubanDifficulty: Moderate10
servings15
minutes4
hoursIngredients
1, 4 to 5-pound pork shoulder
Abuela’s Mojo marinade
10 garlic cloves
5-6 tablespoons of salt Kosher Salt
1/4 cup of olive oil
4 -5 onions, thickly sliced
2 tablespoons of Abuela’s sazon
4 bay leaves
Directions
- Two days before roasting, clean pork shoulder with cold water and pat dry. Then only on the flesh side, slit deep cuts into the meat. Add a garlic clove into each slit. This will give flavor and help the marinade penetrate the meat.
- Pour the mojo marinade all over the pork. Add 3 tablespoons of salt all over the pork. Add the sazon only to the bottom part of the pork. You want to avoid adding the sazon to the skin because it can burn.
- Leave in the fridge at least one night. But- two nights is ideal.
- The day you are ready to roast, remove the pork from the refrigerator 2 hours before roasting time.
Preheat the oven to 350 degrees. - Prepare a large roasting pan. Cover the bottom with the onions and bay leaves. Drizzle the remaining marinade all over the onions. Place the marinated pork on top.
- Scrape any marinade off the pork shoulder’s skin and season with the remaining salt all over. Add the olive oil just over the skin. Remember- you don’t want anything on the skin because it can burn.
- Roast for 4 hours.
- Every hour move the pork around to be sure it is evenly cooking. ***Do not baste with the juices. The skin can become soggy.mmIf the skin gets too much color, lower the heat to 300 degrees or very loosely cover the most cooked area with aluminum foil.
- The roast is ready when the skin is crispy. The meat will easily pull apart and the juices run clear.
