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Roasted Garlic Pork Pernil + Red Pickled Onion


3-4 pounds Pork Shoulder (cut into pieces or pieces 2” max thickness)

1 Tablespoon Kosher Sea Salt

1 Tablespoon Liquid Smoke

1 Tablespoon dried Mexican Oregano

1/2 cup fresh squeezed Lime Juice

1 cup fresh squeezed Orange Juice

2 cloves garlic minced

1 bulb garlic top cut off

Lettuce Cups and/or Toasted Buns for Serving


  • Pre-heat Oven to 325.

  • Rub pork with Kosher Sea Salt. Place into a heavy lidded Dutch oven or similar pot for baking. Let rest 10 minutes.

  • Whisk together liquid smoke, oregano, lime juice, orange juice and minced garlic.

  • Pour mixture over pork.

  • Place in the pot the whole bulb of garlic with the top cut off, top side up.

  • Place a layer of parchment paper over the top of the pot and place on lid (the parchment step is optional, but you will get a better steam seal than you would if you just place the lid on the pot).

  • Baked Covered for 2.5 hours.

  • Remove from the oven, uncover, remove garlic bulb, and place back into the oven to cook for an additional hour.

  • Once the roasted garlic bulb is cool enough to work with, extract roasted cloves and set aside to mix back in with the pork.

  • After the final hour roasting, remove pork from the oven and let rest 10-15 minutes.

  • Shred pork and add just enough pot juices to keep moist. Stir in roasted garlic cloves.

  • Serve on buns or lettuce cups and top with Pickled Red Onion.


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