1-Creating the perfect pernil starts with careful prep, turning a simple pork shoulder into a mouthwatering masterpiece. Begin by scoring the fat on the 7-pound pork shoulder in a criss-cross pattern, making about 20 slits that are 1 inch deep across the meat this helps the flavors seep in deeply.

2-Next, mix together the oil, garlic, fresh and dried oregano, Adobo seasoning, paprika, salt, and pepper to form a robust rub. Rub this mixture all over the pork, ensuring it gets into those slits for maximum taste. Cover the pork with foil and let it marinate in the fridge overnight to lock in those flavors.

3-Before cooking, let the pork sit at room temperature for about an hour to cook evenly. Preheat your oven to 300°F and bake the covered pork for 3 hours. Then, remove the foil and continue baking for another 3 to 4 hours until it’s tender and reaches an internal temperature of at least 165°F.

4-To get that irresistible crispy crust, crank the oven up to 375°F and bake for 20 to 30 more minutes until nicely browned. After cooking, let it rest for at least 20 minutes, then pull the meat into chunks using forks, sprinkle with the juice of the lemons and orange, and season with a bit more salt and pepper if desired. Serve it warm for the best experience, and for more ideas on what pairs well, check out ways to enhance your pernil.

5-One helpful trick is to baste the pork halfway through to keep it moist. This step ensures every bite is juicy, making it a hit for family gatherings. Remember, patience is key with slow roasting it’s all about that tender fall-apart texture.