Arroz con Gandules with Pernil

Ingredients

• For the Pernil (Roast Pork Shoulder):
• 4 lbs pork shoulder (bone-in or boneless) 🐖
• 2 tbsp olive oil
• 5 cloves garlic, minced 🧄
• 2 tbsp adobo seasoning
• 1 tbsp oregano
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp vinegar
• 0.5 cup orange juice 🍊
• 0.5 tsp cumin
• For the Arroz con Gandules (Rice with Pigeon Peas):
• 2 cups long-grain rice 🍚
• 1 can (15 oz) gandules (pigeon peas), drained
• 2 tbsp olive oil
• 0.5 cup sofrito (blend of onions, peppers, garlic, and cilantro)
• 2 cloves garlic, minced 🧄
• 0.5 cup tomato sauce 🍅
• 1 tsp sazon seasoning
• 1 tsp adobo seasoning
• 0.5 tsp cumin
• 0.5 tsp oregano
• 3 cups chicken broth
• 0.25 cup chopped green olives 🫒

Instructions

1. 11️⃣ Prepare the Pernil
2. 2In a bowl, mix garlic, olive oil, adobo, oregano, black pepper, paprika, vinegar, orange juice, and cumin.
3. 3Rub the marinade all over the pork shoulder, making sure to get into every cut.
4. 4Cover and refrigerate for at least 4 hours (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 3.5 hours, basting occasionally.
8. 8In the last 30 minutes, remove foil and roast at 375°F (190°C) for crispy golden skin.
9. 93️⃣ Cook the Arroz con Gandules
10. 10In a pot, heat olive oil over medium heat.
11. 11Add sofrito and garlic, cooking until fragrant.
12. 12Stir in tomato sauce, sazon, adobo, cumin, and oregano.
13. 13Add gandules, rice, and chicken broth, stirring well.
14. 14Bring to a boil, then reduce heat to low, cover, and cook for 25 minutes until rice is fluffy.
15. 154️⃣ Serve & Enjoy!
16. 16Plate the juicy, tender pernil with a side of flavorful arroz con gandules.
17. 17Garnish with green olives and fresh cilantro for extra flavor.