Pernil Al Horno (Dominican-Style Pork Roast)

Ingredients

• 4 limes, for juice
• 2 oranges, for juice
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• ½ tablespoon freshly cracked black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon chicken bouillon powder
• 1 tablespoon kosher salt
• 2 ½ tablespoons garlic stir-in paste
• 5 lb bone-in pork shoulder
• Aluminum foil

Steps

1. Juice limes (1/4 cup) and oranges (2/3 cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.
2. Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.
3. Increase oven temperature to 375°F. Remove foil and bake 45–60 more minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.