How To Make Slow-roasted Pork Shoulder Pernil - Best Recipe | Charleston Magazine

Name: How To Make Slow-roasted Pork Shoulder Pernil - Best Recipe | Charleston Magazine
Ingredients: 7 lb. pork shoulder, leaving the fat on top; 6 cups water; 1/2 cup dark brown sugar; 1 cup kosher salt; 2 limes, sliced and seeded; 2 oranges, sliced and seeded; 2 lemons, sliced and seeded; 3 dried bay leaves; 1/4 cup blended oil, made from 3 Tbs. canola oil and 1 Tbs. extra-virgin olive oil; 1/2 cup chopped garlic; 1/4 cup dried oregano; 1 Tbs. smoked paprika; 2 tsp. kosher salt; 1 tsp. coarsely ground black pepper; 1/4 lb. unsalted butter, at room temperature; 1/2 cup beef or chicken stock; 1/2 lb. unsalted butter, cubed; 2 Tbs. cornstarch; 1/4 cup cold water; Kosher salt

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Ingredients

7 lb. pork shoulder, leaving the fat on top
6 cups water
1/2 cup dark brown sugar
1 cup kosher salt
2 limes, sliced and seeded
2 oranges, sliced and seeded
2 lemons, sliced and seeded
3 dried bay leaves
1/4 cup blended oil, made from 3 Tbs. canola oil and 1 Tbs. extra-virgin olive oil
1/2 cup chopped garlic
1/4 cup dried oregano
1 Tbs. smoked paprika
2 tsp. kosher salt
1 tsp. coarsely ground black pepper
1/4 lb. unsalted butter, at room temperature
1/2 cup beef or chicken stock
1/2 lb. unsalted butter, cubed
2 Tbs. cornstarch
1/4 cup cold water
Kosher salt