citrus cilantro pernil

The Brine

• 1 gallon of water
• 1/3 cup kosher salt
• 1/3 cup granulated sugar
• 3 Tbsp corn syrup
• 2 Tbsp Garlic powder
• 2 Tbsp Cumin powder
• 1 lemon
• 1 bag of ice
  

The Marinade

• 2 limes, juiced
  
• 2 oranges, juiced
• 1 cup extra-virgin olive oil
• 10 garlic cloves
  
• 1 handful fresh oregano
• 1 bunch fresh cilantro stems and all
  
• 1 teaspoon ground cumin
• 1 tsp Kosher salt
  
• 1tsp fresh coarsely ground black pepper

The Meat:1 boneless pork shoulder (about 5-8 pounds), skin on

Directions: Prepare the Brine by bringing to a boil, the gallon of water with kosher salt, granulated sugar, corn syrup, garlic powder, cumin powder, and lemon (juice and rind thrown in as well). remove from heat and cool with bag of ice. stir to incorporate.
meanwhile, take pork shoulder and score skin with a knife. submerge pork in brine and refrigerate from 8-12 hours.
Prepare the marinade by taking lime juice, orange juice, garlic cloves, oregano cilantro, cumin, salt, pepper, and olive oil and puree in blender for 30 seconds. remove pork from brine and marinate for 6-8 hours.
Remove meat from marinade and place on baking rack on foil lined pan (reserve marinade). Bake in middle rack of oven for 4 hrs @200 degrees. After 4 hrs coat pork with some of the reserved marinade and place back in oven for an additional 4 hrs.
Remove from oven and let cool for at least 30min. slice, serve and enjoy.