Garlicky Pernil with Shallot Gravy

Name: Garlicky Pernil with Shallot Gravy
Prep time: 20M
Total time: 300M
Yield: 12 Servings
Ingredients: 10 garlic cloves; 2 tsp. grated orange rind; 2½ tbsp. fresh oregano leaves, divided; 1 (7 to 9 lb.) bone-in skin-on pork shoulder; 2-3 cups GOYA® Mojo Criollo Marinade; 1 large shallot, chopped; 2 tbsp. quick-dissolving flour; 1 tsp. GOYA® Red Wine Vinegar; Fresh orange wedges, for garnish; Fresh oregano leaves, for garnish

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Surprise your whole family with this stunning entrée! This wonderful dish takes only twenty minutes to prepare, and the oven does all the rest. Simply marinate skin-on pork shoulder in a delicious mixture of garlic, orange rind, oregano and flavorful GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="5313">Mojo Criollo Marinade</a>. Then, roast until it’s fall-apart tender and serve with a delicious shallot gravy made with pan juices.!

Total Time

300m

Prep Time:20m

Yields:12 Servings

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Ingredients

garlic cloves

2 tsp.

grated orange rind

2½ tbsp.

fresh oregano leaves, divided

(7 to 9 lb.) bone-in skin-on pork shoulder

2-3 cups

GOYA® Mojo Criollo Marinade

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large shallot, chopped

2 tbsp.

quick-dissolving flour

1 tsp.

GOYA® Red Wine Vinegar

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Fresh orange wedges, for garnish

Fresh oregano leaves, for garnish

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Directions

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Step 1

Chop garlic, orange rind and 2 tablespoons oregano in mini-chopper or by hand. Score pork skin with sharp knife to make repeating diamond pattern. Make several ¾” deep cuts into the meat, working in score lines. Press garlic mixture into cuts. Place pork in 2-gallon food storage bag. Add Mojo Criollo marinade, push out all air and seal. Refrigerate for 24 to 48 hours.

Step 2

Preheat oven to 450° F. Place pork, fat-side up, in 9”x13” baking dish or small roasting pan. Add water to come ½” up sides of pan. Roast, uncovered, for 30 minutes.

Step 3

Reduce oven temperature to 325° F. Cook 3 to 3½ hours longer, or until internal temperature reads 180° F on instant read thermometer. (Your total cooking time will be about 25 minutes per pound). Check hourly, adding additional water to pan if needed. When done, place roast on cutting board and let rest for 15 minutes before slicing. Remove crispy skin from pork; chop into bite-size pieces. Garnish serving plate with fresh orange slices and fresh oregano leaves, if desired.

Step 4

Place pan juices into fat separator. (You should have about 1¾ cups juices; add water or reduce if needed.) Pour juices into medium saucepan. Add shallot and simmer 4 minutes. Gradually whisk in flour until blended. Add 1½ teaspoons finely chopped oregano. Simmer 2 minutes or until thickened. Stir in vinegar and serve with pork and crisped skin.

Shred leftover meat and use in tacos or Cuban sandwiches.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Mojo Criollo Marinade

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Red Wine Vinegar

Shred leftover meat and use in tacos or Cuban sandwiches.

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