Sunday, December 20, 2009

Paleta de Puerco - Roasted Pork Shoulder, Cuban Style

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This is a much simpler and easier alternative to the Cuban pig on a spit and what my family has been eating for years on Nochebuena.


1 paleta de puerco o pernil, ( pork shoulder or fresh ham) about 9 lbs.*
4 onions chopped
about 15 cloves garlic, mashed
1 1/2 TB oregano
2 cups naranja agria (sour orange juice) or 1cup orange juice mixed with  1 cup lemon juice
3/4 cup dry white wine


Mix the onions, mashed garlic salt, oregano and naranja agria and pour over the pork.  cover tighty and marinade overnight.

Preheat the oven to 350 degrees and cook about 3 1/2 hrs. 

In the last half hour pour some dry white wine or vermouth to sweat the pan.  Add some water to the pan if necessary.

Take out of the oven and let rest about 30 minutes before slicing.  The meat should be very tender when you slice it.

* If you are in a Latin community, it is easy to get a pernil or a paleta de puerco.  If not, pork shoulder, fresh ham or picnic will do


  1. you sure got a beautiful glaze on the pernil.

    Happy Holidays.

  2. Season's Greetings, Julieta. I will be cooking a paleta for the first time and liked your recipe.
    The recipe does not indicate how to create that delicious-looking glaze shown in the picture. Could you tell me, please? Thank you and Merry Christmas from Florida! Carmen

  3. Wonderful bit of text I must say. Well penned and useful, many thanks!


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