Pernil with Roasted Garlic Potatoes

Ingredients

• For the Pernil:
• 5 lbs pork shoulder (bone-in) 🐖
• 6 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• 1 tbsp vinegar 🍶
• 2 tbsp adobo seasoning 🌿
• 1 tbsp oregano 🌿
• 1 tsp ground black pepper
• 1 tsp cumin
• 1 tbsp smoked paprika 🌶️
• 1 tbsp salt 🧂
• 1 tbsp sofrito (optional) ✨
• For the Roasted Garlic Potatoes:
• 2 lbs baby potatoes, halved 🥔
• 3 tbsp olive oil 🫒
• 4 cloves garlic, minced 🧄
• 1 tsp dried oregano 🌿
• 1 tsp smoked paprika 🌶️
• 0.5 tsp salt 🧂
• 0.5 tsp ground black pepper

Instructions

1. 11️⃣ Marinate the Pernil
2. 2In a bowl, mix minced garlic, olive oil, vinegar, adobo, oregano, black pepper, cumin, smoked paprika, and salt.
3. 3Rub this mixture all over the pork shoulder, ensuring it gets into every crevice. Cover and marinate for at least 4 hours (or overnight for best results).
4. 42️⃣ Roast the Pernil
5. 5Preheat the oven to 300°F (150°C). Place the pernil in a roasting pan, skin-side up.
6. 6Cover with foil and roast for 3 hours, basting occasionally.
7. 7Remove foil, increase temperature to 425°F (220°C), and roast for another hour to crisp up the skin.
8. 83️⃣ Prepare the Roasted Garlic Potatoes
9. 9Toss the halved baby potatoes with olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper.
10. 10Spread on a baking sheet and roast at 400°F (200°C) for 30-35 minutes, flipping halfway through, until golden and crispy.
11. 114️⃣ Serve & Enjoy
12. 12Let the pernil rest for 10 minutes before slicing. Serve with the crispy roasted garlic potatoes for the perfect meal! 🍽️🔥