Pernil (Roast Pork) with Garlic Yucca

Ingredients

• For the Pernil:
• 5-6 lbs pork shoulder (bone-in, skin-on) 🐖
• 6 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• 1 tbsp salt 🧂
• 1 tsp black pepper ⚫
• 2 tsp oregano 🌿
• 1 tsp cumin ✨
• 1 tsp smoked paprika 🌶️
• 1 tbsp adobo seasoning 🏺
• 0.5 tsp crushed red pepper flakes (optional) 🌶️
• 1 tbsp white vinegar 🍶
• Juice of 2 limes 🍋
• 0.5 cup orange juice 🍊
• For the Garlic Yuca:
• 2 lbs yuca (cassava), peeled and chopped 🥔
• 3 cloves garlic, minced 🧄
• 2 tbsp butter 🧈
• 2 tbsp olive oil 🫒
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper ⚫
• 1 tbsp chopped fresh cilantro (for garnish) 🌿

Instructions

1. 11️⃣ Marinate the Pernil
2. 2Make deep cuts into the pork shoulder to let the flavors penetrate. In a bowl, mix garlic, olive oil, salt, black pepper, oregano, cumin, paprika, adobo, red pepper flakes, vinegar, lime juice, and orange juice. Rub this marinade all over the pork, getting into the cuts. Cover and marinate in the fridge for at least 8 hours (overnight is best!). 🍖✨
3. 32️⃣ Roast the Pork
4. 4Preheat oven to 325°F (165°C). Place pernil in a roasting pan with some of its marinade. Cover with foil and roast for 4-5 hours (about 1 hour per pound), basting with its own juices every hour. Remove the foil for the last 30-40 minutes to crisp up the skin. 🐖🔥
5. 53️⃣ Prepare the Garlic Yuca
6. 6While the pork roasts, boil yuca in salted water for 20-25 minutes until fork-tender. Drain and mash with butter, olive oil, garlic, salt, and black pepper until smooth and creamy. 🌿🧄
7. 74️⃣ Crisp the Chicharrón & Serve
8. 8For extra crispy skin, increase oven temperature to 450°F (230°C) for the last 10 minutes. Let the pernil rest for 10-15 minutes, then slice and serve alongside garlic yuca. 🍖✨