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1
Score and Cut Pockets
20 Mins • Hands On
Room temperature, about 20°C (68°F)
Pat the pork shoulder completely dry. Score the skin in a diamond pattern, cutting through the skin and fat but not into the meat, then cut deep pockets all over the meat side with a thin knife. Rub the salt and black pepper generously over the whole shoulder, working it into the cuts and pockets.
A dry surface is what lets the skin crisp later — do not skip the patting dry.
Done when: The skin is scored in even diamonds and the meat is pocketed all over.
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2
Blend the Wet Adobo
10 Mins • Hands On
Room temperature, about 20°C (68°F)
Blend the garlic, onion, cubanelle pepper, olives, capers, oregano, cumin, sour orange juice, lime juice, vinegar and olive oil until coarse and spoonable — it should be a thick paste, not a smooth sauce. Pour it over the shoulder and rub it into every cut and pocket, pushing it deep inside with your fingers.
Taste the adobo: it should be garlicky, bitter-sour and salty — adjust with a pinch more salt if it tastes flat.
Done when: Every cut and pocket is filled with adobo and the shoulder is evenly coated.
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3
Marinate Overnight
12 Hrs • Hands Off
Fridge, 4°C (39°F)
Cover the shoulder tightly and refrigerate overnight, or at least 8 hours. Turn it once halfway through so the adobo reaches both sides. Take it out of the fridge 1 hour before roasting so it loses its chill.
Do not marinate at room temperature — a shoulder this size must stay cold until it goes in the oven.
Done when: The meat has darkened slightly and smells of garlic and sour orange all the way through.
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4
Roast Low and Slow
255 Mins • Hands On
Oven 160°C (325°F)
Heat the oven to 160°C (325°F). Set the shoulder skin-side up in a roasting pan, pour the water into the pan, and cover tightly with foil. Roast for about 4 hours 15 minutes, basting with the pan juices every hour, until the meat is tender enough to pull apart and the thickest part has reached at least 63°C (145°F) — for shreddable pernil, about 90°C (195°F).
Keep the foil tight: the steam inside is what makes the meat fall apart instead of drying out.
Done when: The meat pulls apart easily with a fork and the pan holds rich, dark juices.
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5
Crisp the Skin
45 Mins • Hands On
Oven 220°C (425°F)
Take the foil off, turn the oven up to 220°C (425°F), and roast for 40–45 minutes more until the skin is deeply golden and crackling. Watch it closely in the last 10 minutes — the skin can go from golden to burnt quickly.
If one patch darkens faster, cover just that patch with a small piece of foil.
Done when: The skin is puffed, golden-brown and shatters when tapped with a knife.
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6
Rest and Carve
20 Mins • Hands On
Resting, about 60°C (140°F)
Lift the shoulder onto a board and rest it for 20 minutes so the juices settle. Skim the fat off the pan juices and warm them gently. Carve or shred the meat, pile it on a warm platter with the crackling on top, and spoon the pan sauce over it.
Resting is not optional: carving straight from the oven spills the juices onto the board instead of keeping them in the meat.
Done when: The meat is juicy, the crackling is crisp, and the pan sauce is warm and glossy.
auto_awesome Finishing Touches & Plating
Rest the roast for 20 minutes, then carve or shred the meat and pile it on a warm platter with the crackling on top. Spoon the warm pan sauce over the meat and serve at once, with moro and salad on the side.
Dominican Republic
3h 15m
