Keto Omaha

If you love slow-roasted, melt-in-your-mouth pork with crispy edges, this Keto Puerto Rican Pernil (Crispy Roast Pork Shoulder) is for you! Marinated in a bold garlic-citrus mojo, slow-roasted to perfection, and finished with crispy chicharrón-style skin, this dish is an island classic that’s completely keto-friendly!

Ingredients (Serves 6-8)

🐖 For the Pernil (Pork Shoulder):

• 5-6 lbs bone-in pork shoulder (with skin on)

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

🔥 For the Mojo Marinade:

• ¼ cup olive oil

• ¼ cup fresh lime juice

• ¼ cup fresh orange juice (or 1 teaspoon orange extract + ¼ cup water for keto)

• 6 cloves garlic (minced)

• 1 tablespoon apple cider vinegar

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ½ teaspoon red pepper flakes (optional, for heat)

🥗 For Keto-Friendly Sides:

• Garlic butter cauliflower mash (for a rice alternative)

• Sautéed greens with olive oil & garlic

• Keto tostones (fried zucchini slices)

🌿 For Garnish:

• ¼ cup fresh cilantro (chopped)

• Lime wedges

Instructions

1️⃣ Marinate the Pernil (At Least 4 Hours – Best Overnight!):

• Pat pork shoulder dry and score the skin in a crosshatch pattern (this helps it crisp up!).

• In a bowl, whisk together olive oil, lime juice, orange juice, garlic, vinegar, oregano, cumin, paprika, and red pepper flakes.

• Rub the marinade all over the pork, making sure to get it deep into the cuts.

• Cover and refrigerate for at least 4 hours, but overnight is best.

2️⃣ Slow Roast the Pork for Tender Perfection:

🔥 Oven Method:

• Preheat oven to 300°F.

• Place pork shoulder in a roasting pan, skin-side up.

• Sprinkle with salt, black pepper, and garlic powder.

• Cover loosely with foil and roast for 4-5 hours, basting occasionally.

• The pork should reach an internal temperature of 195°F, making it fork-tender.

🔥 Slow Cooker Method:

• Place the marinated pork in the slow cooker, fat-side up.

• Cook on LOW for 8-10 hours or HIGH for 5-6 hours, until tender.

🔥 Instant Pot Method:

• Place pork and marinade in the Instant Pot.

• Pressure cook on HIGH for 90 minutes, then natural release for 15 minutes.

3️⃣ Crisp the Skin (Chicharrón-Style!):

• Once the pork is tender, increase oven temperature to 450°F.

• Roast uncovered for 20-30 minutes, until the skin is crispy and golden brown.

• If needed, broil for an extra 3-5 minutes to crisp it up even more!

🔥 Pro Tip: Want even crispier skin? Brush the top with extra olive oil before broiling!

4️⃣ Shred & Serve!

• Let pernil rest for 10 minutes, then shred the meat while keeping crispy skin pieces intact.

• Serve with cauliflower mash, sautéed greens, and keto tostones.

• Garnish with fresh cilantro and lime wedges.

Nutrition Info (Per Serving – 1/6 of the Recipe)

• Calories: ~520

• Protein: ~50g

• Fat: ~35g

• Net Carbs: ~3g