Pernil with Roasted Garlic Yucca

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 Roasted Garlic Yuca:
• 2 lbs yuca (cassava), peeled and cut into chunks
• 4 cloves garlic, minced 🧄
• 2 tbsp butter
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp smoked paprika
• 0.25 cup fresh cilantro, chopped 🌿
• Juice of 1 lime 🍋

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 Prepare the Roasted Garlic Yuca
12. 12Boil the yuca in salted water for 20 minutes, until fork-tender. Drain.
13. 13In a small pan, heat butter, olive oil, and minced garlic over medium heat until fragrant.
14. 14Toss the yuca with garlic butter, salt, black pepper, smoked paprika, and lime juice.
15. 155️⃣ Serve & Enjoy!
16. 16Let the pernil rest for 15 minutes before slicing.
17. 17Serve with roasted garlic yuca, garnish with fresh cilantro, and enjoy this comforting dish!