P. R. Pernil

Ingredients

• Water, as needed
• 1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
• 1 ½ teaspoons salt, divided
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• + 5 more ingredients
• • 1 teaspoon cayenne pepper
  • 10 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 teaspoons white vinegar
  • 2 cups orange juice, divided

1. In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

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