Smoker

Smoked Pernil with Oregano Brujo

Name: Smoked Pernil with Oregano Brujo
Total time: 360 min

Time360 min
LevelMedium
BlendOregano Brujo

Garlic, citrus and Oregano Brujo pressed into a pork shoulder and smoked low and slow until it pulls apart. Holiday-table pork without heating the house.

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Ingredients

1 bone-in pork shoulder (4 to 5 lb)
8 garlic cloves, minced
1 tbsp Oregano Brujo
1 tbsp kosher salt
1 tsp black pepper
2 tbsp olive oil
Juice of 1 orange
Juice of 1 lime

Made with Oregano Brujo $9.99

Steps

Mix the garlic, Oregano Brujo, salt, pepper, olive oil and citrus juice into a paste.
Cut 1-inch slits all over the pork and press the paste into the slits and over the surface. Cover and refrigerate overnight.
Heat your smoker to 275°F. Smoke the pork fat side up until it reaches 195°F inside, about 1 1/4 hours per pound.
Wrap loosely in foil and rest for 30 minutes, then pull or slice.

Why this works

Overnight time with garlic and citrus lets the oregano work deep into the meat, so every bite tastes seasoned, not just the bark.

Pro tip

Don't skip the overnight rest in the fridge. It makes the biggest difference.