• 10servings
  • 180minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless pork shoulder (about 2kg), skin on

  2. 4 garlic cloves, smashed

  3. 1 handful fresh oregano

  4. 1 bunch fresh coriander seeds, plus chopped coriander seeds, for garnish

  5. 1 tsp ground cumin

  6. Salt and fresh coarsely ground black pepper

  7. 2 limes, juiced, plus wedges for serving

  8. 2 oranges, juiced

  9. 250ml extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Pork shoulder pernil with coriander seeds citrus adobo 1) Place the pork, fat side up, in a roasting tin fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.

  2. Prepare the adobo: In a food processor, add the garlic, oregano, coriander seeds, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.

  3. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.

  4. Preheat the oven to 150C/Gas 2.

  5. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with coriander seeds.


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