Pernil with Plantains

Ingredients

• For the Pernil:
• 5 lbs pork shoulder (bone-in or boneless, with skin) 🐖
• 6 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.5 tsp cayenne pepper (optional)
• 1 tbsp white vinegar
• 0.25 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• For the Plantains:
• 2 ripe plantains, peeled and sliced 🍌
• 1 tbsp butter or oil
• 0.5 tsp cinnamon (for sweet plantains)
• 0.5 tsp salt (for savory plantains)

Instructions

1. 11️⃣ Marinate the Pernil (Best Overnight!)
2. 2In a small bowl, mix garlic, olive oil, salt, black pepper, cumin, paprika, oregano, cayenne (if using), vinegar, orange juice, and lime juice.
3. 3Score the pork shoulder’s skin and rub the marinade all over, making sure to get into the crevices.
4. 4Cover and refrigerate for at least 8 hours or overnight.
5. 52️⃣ Slow-Roast the Pork
6. 6Preheat oven to 300°F (150°C).
7. 7Place the pork in a roasting pan, skin side up, and cover loosely with foil.
8. 8Roast for 4 hours, basting with pan juices occasionally.
9. 93️⃣ Crisp the Skin
10. 10Increase oven temperature to 450°F (230°C) and roast uncovered for 30-40 minutes, until the skin is crispy and golden.
11. 114️⃣ Cook the Plantains
12. 12For sweet plantains, sauté slices in butter over medium heat for 3 minutes per side, then sprinkle with cinnamon.
13. 13For savory plantains, fry slices in oil with a pinch of salt until golden brown.
14. 145️⃣ Serve & Enjoy!
15. 15Let the pernil rest for 15 minutes before slicing.
16. 16Serve with plantains on the side and enjoy this comforting, flavorful dish!