Puerto Rican Pernil with Crispy Skin

Ingredients

• 8 pounds pork shoulder bone-in
• 1 cup sour orange juice
• 1 cup grapefruit juice
• 2 tablespoons vinegar
• 1/4 cup olive oil
• 1 yellow onion medium, quartered
• 10 large garlic cloves peeled and crushed
• 1 1/2 cups chopped cilantro
• 1 red bell pepper large, seeds and center ribs removed
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons paprika sweet or smoked spanish
• 8 teaspoons kosher salt 1 teaspoon per pound of pork
• 2 teaspoons ground black pepper
• 2 cups water

Nutrition

• Calories : 740 calories
• Carbohydrate : 11 grams
• Cholesterol : 285 milligrams
• Fat : 37 grams
• Fiber : 2 grams
• Protein : 87 grams
• SaturatedFat : 10 grams
• Sodium : 2590 milligrams
• Sugar : 6 grams