Pernil with Roasted Vegetables

Ingredients

• For the Pernil (Roast Pork Shoulder)
• 5-6 lbs pork shoulder (bone-in, skin-on preferred) 🐖
• 6 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• 1 tbsp adobo seasoning
• 1 tbsp sazón (with annatto for color) ✨
• 1 tbsp dried oregano 🌿
• 1 tsp black pepper
• 1 tsp smoked paprika 🌶️
• 0.5 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• 0.5 cup chicken broth 🍲
• For the Roasted Vegetables
• 2 large carrots, cut into chunks 🥕
• 2 medium potatoes, cubed 🥔
• 1 red bell pepper, sliced 🌶️
• 1 zucchini, sliced 🥒
• 1 red onion, sliced 🧅
• 2 tbsp olive oil 🫒
• 1 tsp salt 🧂
• 0.5 tsp black pepper
• 0.5 tsp dried oregano 🌿

Instructions

1. 1Prepare the Pernil
2. 21️⃣ Marinate the Pork – In a bowl, mix garlic, olive oil, adobo, sazón, oregano, black pepper, paprika, orange juice, and lime juice. Rub the marinade all over the pork shoulder, making deep cuts to absorb the flavors. Cover and marinate for at least 12 hours (overnight is best). 🧄🔥
3. 32️⃣ Slow Roast the Pork – Preheat oven to 300°F (150°C). Place the pork in a roasting pan, pour in chicken broth, cover with foil, and roast for 5-6 hours, basting occasionally. 🍖🔥
4. 43️⃣ Crisp the Skin – Remove foil, increase heat to 450°F (230°C), and roast uncovered for another 30-45 minutes until the skin is crispy and golden brown. 🐖✨
5. 5Prepare the Roasted Vegetables
6. 64️⃣ Toss the Veggies – In a bowl, combine the carrots, potatoes, bell pepper, zucchini, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, and oregano, and toss to coat. 🥕🥔
7. 75️⃣ Roast the Vegetables – Spread evenly on a baking sheet and roast at 400°F (200°C) for 30-35 minutes, flipping halfway, until caramelized and tender. 🔥✨
8. 8Serve & Enjoy
9. 96️⃣ Plate the Dish – Slice the pernil and serve with roasted vegetables on the side. Spoon some pan juices over the pork for extra flavor. 🍽️🔥