Pernil Asado (Garlicky Roast Pork Shoulder)

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This version of the Puerto Rican classic pernil is extra-flavorful:

Chef Jose Enrique’s version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until the meat is caramelized and crispy. It can be carved, shredded or pulled into large pieces for serving. It’s no wonder that pernil is a traditional Christmas dish that’s ideal for family gatherings.

Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned.

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