Chancho al Horno

• 2 kg pork shoulder
• 6 cloves garlic
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 cup orange juice
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 cups water

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a bowl, mix garlic, ground cumin, paprika, salt, black pepper, and orange juice to create a marinade.

3. 3

   Rub the marinade all over the pork shoulder, ensuring to get it into any cuts and folds. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.

4. 4

   Place the marinated pork in a roasting pan and add water to the bottom of the pan to keep it moist during cooking.

5. 5

   Cover the pork shoulder with aluminum foil and roast in the preheated oven for 2 hours.

6. 6

   After 2 hours, remove the foil and continue roasting for an additional 30-60 minutes, basting every 15 minutes, until the skin is crispy and the internal temperature reaches 70°C (160°F).

7. 7

   Once cooked, remove from the oven and let rest for 15-20 minutes before slicing.

8. 8

   Serve with your choice of sides, such as roasted potatoes or a fresh salad.