Season 01 - Dinner / S01D03
Pernil (Roast Pork Shoulder) with Arroz con Gandules
Prep: 15 minutes (+12-24 hours marinating)Cook: 5-6 hoursTotal: 6-7 hours
Story
Sunday gatherings at Abuela’s house always meant one thing—the irresistible smell of pernil roasting for hours and the sound of rice sizzling in the caldero. 🏡🔥 Don Luis would sit near the kitchen, watching his abuela carefully baste the pork while telling stories about the island. “Pernil isn’t just a dish,” she’d say, “it’s a promise of family, laughter, and love at the table.” The final touch? Arroz con Gandules, cooked to perfection with sofrito, sazón, and a hint of Abuela’s magic. Today, Don Luis keeps the tradition alive with a flavorful twist that makes this meal unforgettable. Prep & Cook Time
Don Luis tips
- Pernil gets seasoned the night before — minimum 12 hours, ideally 24. No long marinade, no real pernil.
- Deep stabs all over the cut — the marinade has to penetrate the center, not just the surface.
- Roast low and slow: 325°F for 4-5 hours covered, then uncover the last hour at 425°F to crisp the skin (cuerito).
- Rest 20 minutes before slicing, or you lose all the juices on the cutting board.
Ingredients
- Pernil (Slow-Roasted Pork Shoulder) 🐷🔥
- A juicy, crispy-skinned pork shoulder marinated with a bold garlic-citrus adobo.
- 1 bone-in pork shoulder (8-10 lbs) 🐖
- 10 cloves garlic, minced 🧄
- 2 tbsp salt 🧂
- 2 tbsp adobo seasoning 🌿
- 1 tbsp black pepper 🧂
- 1 tbsp dried oregano 🌱
- 2 tsp cumin 🌿
- 2 tsp smoked paprika (Don Luis’s special touch) 🌶️
- 0.5 cup fresh orange juice 🍊
- 0.25 cup fresh lime juice 🍋
- 0.25 cup olive oil 🫒
- 1 tbsp white vinegar 🍶
- 1 tbsp sazon seasoning 🌿✨
- Arroz con Gandules (Puerto Rican Rice with Pigeon Peas) 🍛
- A delicious, well-seasoned rice cooked with sofrito 🌿 and pigeon peas 🫘.
- 2 cups long-grain rice, rinsed 🍚
- 2 tbsp olive oil 🫒
- 0.5 cup sofrito 🌿
- 1 can (15 oz) gandules (pigeon peas), drained 🫘
- 1 packet sazon seasoning 🌿✨
- 0.5 tsp adobo seasoning 🌿
- 1 tsp oregano 🌱
- 0.5 tsp cumin 🌿
- 0.5 tsp black pepper 🧂
- 0.25 cup tomato sauce 🍅
- 4 cups chicken broth (or water with bouillon) 🍗🥣
- 0.5 cup chopped olives and capers (optional) 🫒✨
- 2 bay leaves 🍃
Instructions
- 1Prepare the Pernil
- 21️⃣ Make the Marinade (Mojo) 🏺 – In a bowl, mix garlic, salt, adobo, black pepper, oregano, cumin, smoked paprika, orange juice, lime juice, olive oil, vinegar, and sazon.
- 32️⃣ Season the Pork 🐖 – Rinse and pat dry the pork. Score the fat cap in a crisscross pattern. 🔪 Make deep cuts into the meat and rub the marinade into every crevice. Cover and marinate overnight (12-24 hours) in the fridge.
- 43️⃣ Slow Roast the Pernil 🔥 – Preheat oven to 300°F (150°C). Place pork skin-side up in a roasting pan, cover tightly with foil, and roast for 4-5 hours, basting occasionally.
- 54️⃣ Crisp the Skin – Remove foil, increase heat to 425°F (220°C), roast for 30-45 minutes until the skin is crispy. Let the pernil rest for 20 minutes before slicing. 🍽️
- 6Cook the Arroz con Gandules
- 75️⃣ Sauté the Base 🍲 – Heat olive oil 🫒 in a caldero (heavy pot) 🏺 over medium heat. Add sofrito 🌿 and cook for 2-3 minutes until fragrant. Stir in tomato sauce 🍅, sazon 🌿, adobo 🌿, oregano 🌱, cumin 🌿, and black pepper 🧂.
- 86️⃣ Cook the Rice 🍚🔥 – Add gandules, olives, capers, and bay leaves. Stir well. Pour in chicken broth, bring to a boil. Add rinsed rice, stir once, then reduce heat to low. Cover and simmer for 25 minutes.
- 97️⃣ Fluff & Serve – Remove from heat, fluff with a fork, and let sit for 5 minutes before serving.
- 10Serve & Enjoy!
- 11Plate arroz con gandules 🍚 with sliced pernil 🐖.
- 12Serve with a side of tostones 🍌, avocado slices 🥑, and a squeeze of lime 🍋.
- 13For the full Puerto Rican experience, drizzle with mojo sauce 🏺!
- 14Don Luis’ Special Twist
- 15Smoked paprika in the pernil adds a bold, smoky depth to the pork.
- 16Sofrito-heavy rice ensures the most flavorful arroz con gandules that pairs perfectly with juicy pernil.
- 17For extra crispy skin: Let the pernil sit uncovered for the last 5 minutes after roasting!
Frequently asked questions
- What cut of pork should I buy?
- Skin-on pork shoulder, 8-10 lbs for a family. Pernil without skin is pizza without cheese — missing the main thing.
- What goes in the traditional adobo?
- Garlic (lots, minimum 8 cloves), dried oregano, coarse salt, pepper, olive oil, vinegar or sour orange juice, sazón with achiote.
- Does it work in a slow cooker?
- Comes out tender but you don't get crispy cuerito. Cook 8 hours on low in the slow cooker, then transfer to a 450°F oven for 20 minutes to crisp the skin.
- What goes with pernil besides arroz con gandules?
- Tostones, potato or macaroni salad, avocado. And guineítos en escabeche if you want to go full island.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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