Pernil with Arroz Mamposteao

Ingredients

• For the Pernil (Roast Pork Shoulder):
• 5 lbs pork shoulder (bone-in, skin-on) 🐖
• 6 cloves garlic, minced 🧄
• 2 tbsp olive oil
• 2 tbsp white vinegar
• 2 tbsp sofrito
• 1 tbsp adobo seasoning
• 1 tbsp sazon seasoning
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp kosher salt
• 0.5 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• For the Arroz Mamposteao (Mixed Rice & Beans):
• 2 tbsp olive oil
• 0.5 onion, chopped 🧅
• 0.5 bell pepper, chopped 🌶️
• 2 cloves garlic, minced 🧄
• 1 tbsp sofrito
• 1 cup cooked red beans 🫘
• 1 tsp adobo seasoning
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 2 cups cooked white rice 🍚
• 0.25 cup chicken broth
• 0.5 cup cooked crispy bacon bits 🥓 (optional)
• Fresh cilantro for garnish 🌿

Instructions

1. 11️⃣ Marinate the Pernil
2. 2In a bowl, mix garlic, olive oil, vinegar, sofrito, adobo, sazon, oregano, black pepper, cumin, paprika, salt, orange juice, and lime juice.
3. 3Score the pork skin in a diamond pattern and rub the marinade all over.
4. 4Cover and marinate for at least 4 hours (overnight for best flavor).
5. 52️⃣ Roast the Pernil
6. 6Preheat oven to 300°F (150°C).
7. 7Place the pork shoulder in a roasting pan, skin-side up, and cover with foil.
8. 8Roast for 3½ hours, basting with juices occasionally.
9. 9Remove foil, increase temperature to 450°F (230°C), and roast for 30 more minutes to crisp the skin.
10. 10Let rest for 15 minutes before slicing.
11. 113️⃣ Prepare the Arroz Mamposteao
12. 12In a pan, heat olive oil and sauté onions, bell peppers, garlic, and sofrito for 3 minutes.
13. 13Add beans, adobo, cumin, smoked paprika, and chicken broth; cook for 5 minutes.
14. 14Stir in cooked rice and bacon bits (if using), mixing well.
15. 15Simmer for 5 minutes, then garnish with fresh cilantro.
16. 164️⃣ Serve & Enjoy!
17. 17Plate the Pernil with Arroz Mamposteao and enjoy with tostones or avocado slices!