Authentic home cooking from Dominican Republic, with US measurements.

Originally published on Cookpad Dominican Republic as Paleta de cerdo al horno

Oven-Roasted Pork Shoulder

Name: Oven-Roasted Pork Shoulder
Total time: 3600 s
Cuisine: American
Ingredients: 1 pork shoulder, about 5 1/2 lbs (2 1/2 kg), with skin; 4 cups bitter orange juice (about 950 ml); 3 pork or chicken bouillon cubes; 2 tablespoons marjoram; 3 tablespoons whole black peppercorns; 1 tablespoon whole allspice; 3 tablespoons fresh oregano; 2 tablespoons garlic blended with olive oil; 1 tablespoon kosher salt; 1/4 cup Worcestershire sauce (about 60 ml); 1 tablespoon whole cumin seeds; 2 tablespoons sweet paprika; Kosher salt, to taste; 1 roasting pan with rack; 1 meat injector

Zobeida Urdaneta @zobe4849

Hi friends, today I’m sharing this pork shoulder recipe, a traditional dish in Venezuela for Christmas and New Year’s Eve dinners. Every family has their own special trick for preparing it. Over the years, I’ve tried different techniques and seasonings, and this is one of the best recipes I’ve made, so I wanted to share it with my Cookpad family. You can make it with either pork leg (pernil) or pork shoulder, depending on how many people you’re serving.

Zobeida Urdaneta @zobe4849

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Ingredients

1 hour per kilogram in the oven

1pork shoulder, about 5 1/2 lbs (2 1/2 kg), with skin
4 cupsbitter orange juice (about 950 ml)
3pork or chicken bouillon cubes
2 tablespoonsmarjoram
3 tablespoonswhole black peppercorns
1 tablespoonwhole allspice
3 tablespoonsfresh oregano
2 tablespoonsgarlic blended with olive oil
1 tablespoonkosher salt
1/4 cupWorcestershire sauce (about 60 ml)
1 tablespoonwhole cumin seeds
2 tablespoonssweet paprika
Kosher salt, to taste
1roasting pan with rack
1meat injector

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Steps

1 hour per kilogram in the oven

1

Score the skin of the pork shoulder in a diamond pattern.
2
3

In a pot, combine the orange juice, bouillon cubes, 1 tablespoon kosher salt, marjoram, Worcestershire sauce, peppercorns, paprika, garlic, oregano, and cumin seeds (lightly toast the cumin seeds in a dry skillet first).
4

Heat the mixture to bring out the flavors and dissolve the bouillon cubes completely.
5

Strain the mixture, reserve the spices from the strainer, and use the meat injector to inject the hot broth all over the pork shoulder.
6

Insert sprigs of fresh oregano into the cuts, rub the pork with the reserved strained spices and plenty of kosher salt.
7

Prepare the roasting pan with 2 cups (about 1/2 liter) of water, place the rack on top, and set the pork shoulder on the rack.
8

Roast in a preheated oven at 350°F (175°C) for 1 hour per kilogram, or until the internal temperature reaches 160°F (71°C) (about 3 hours).
9

Enjoy a delicious pork sandwich!

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Cooksnaps

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Zobeida Urdaneta @zobe4849

Published in the US on April 16, 2026 14:02

Nací en Caracas Venezuela hace 66 años, tengo tres hijos y un nieto que son mi primera pasión y mi inspiración para lo que mas amo hacer, que es cocinar, en la cocina soy autodidacta, nunca he estudiado gastronomía, pero si estudié panadería y repostería , para complementar las recetas que preparo y que hoy estoy compartiendo a través de este portal maravilloso, del que me siento honrada de pertenecer.

Keywords

Pork Meat Chicken Seville Orange Garlic

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