Pernil with Mofongo and Garlic Sauce

Ingredients

• For the Pernil:
• 3 lbs pork shoulder (bone-in or boneless) 🐖
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp oregano
• 1 tbsp smoked paprika
• 1 tbsp olive oil
• 6 cloves garlic, minced 🧄
• 0.5 cup orange juice 🍊
• 0.25 cup white vinegar
• 1 tsp cumin
• 1 tsp crushed red pepper (optional)
• For the Mofongo:
• 4 green plantains 🍌
• 3 tbsp olive oil or pork drippings
• 4 cloves garlic, mashed 🧄
• 0.5 tsp salt
• 0.5 cup crispy bacon bits or chicharrón 🥓
• For the Garlic Sauce:
• 4 cloves garlic, minced 🧄
• 2 tbsp butter 🧈
• 0.5 cup chicken broth
• 0.25 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh cilantro, chopped 🌿

Instructions

1. 11️⃣ Marinate the Pernil
2. 2In a bowl, mix salt, pepper, oregano, paprika, olive oil, garlic, orange juice, vinegar, cumin, and crushed red pepper.
3. 3Rub the mixture all over the pork shoulder, making sure to get into all the cuts.
4. 4Cover and refrigerate for at least 4 hours (or overnight for best flavor!).
5. 52️⃣ Roast the Pernil
6. 6Preheat oven to 325°F (163°C).
7. 7Place the pork in a roasting pan, cover with foil, and roast for 3-4 hours, basting occasionally.
8. 8In the last 30 minutes, remove foil and roast at 375°F (190°C) for crispy skin.
9. 93️⃣ Prepare the Mofongo
10. 10Peel and slice the green plantains into chunks.
11. 11Fry them in hot oil until golden brown, then drain on paper towels.
12. 12Mash the plantains with olive oil or pork drippings, mashed garlic, salt, and crispy bacon bits until smooth.
13. 134️⃣ Make the Garlic Sauce
14. 14In a saucepan, melt butter over low heat.
15. 15Add minced garlic and cook until fragrant.
16. 16Pour in chicken broth, salt, and pepper, and let simmer for 5 minutes.
17. 17Stir in fresh cilantro and remove from heat.
18. 185️⃣ Assemble & Serve
19. 19Serve slices of juicy pernil with a side of mofongo.
20. 20Drizzle with garlic sauce and enjoy this Puerto Rican masterpiece!