Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a food processor, combine 1 large roughly chopped yellow onion, 4 minced cloves of garlic, 1 roughly chopped red bell pepper, 0.5 cup chopped fresh cilantro, 2 tablespoons olive oil, 1 tablespoon ground cumin, 1 tablespoon salt, and 0.5 tablespoon black pepper; process until a thick paste forms.

2. 2

   Score the fatty side of 3 pounds of boneless pork shoulder deeply in a diamond pattern, then rub the prepared aromatic paste all over the pork, ensuring it gets into the scoring.

3. 3

   Place the marinated pork in a large sealable bag or dish and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to penetrate the meat.

4. 4

   Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius); place the marinated pork shoulder in a roasting pan with 1 cup of water or chicken broth at the bottom and roast for 2.5 to 3 hours, or until fork-tender.

5. 5

   While the pork roasts, combine 0.5 cup diced guava paste, 2 tablespoons gochujang, 2 tablespoons lime juice, 0.25 cup orange juice, and 1 tablespoon brown sugar in a small saucepan over medium heat; whisk continuously until the glaze is smooth and slightly thickened.

6. 6

   Increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) after the initial roasting period, then brush the pork generously with 0.5 of the prepared guava and gochujang glaze.

7. 7

   Return the pork to the oven and continue roasting for another 30 to 45 minutes, brushing with the remaining 0.5 of the glaze every 10-15 minutes, until the pork is deeply caramelized and glistening.

8. 8

   Remove the pernil from the oven, cover loosely with foil, and let it rest for 15 minutes before shredding or slicing and serving hot.