Pernil with Roasted Sweet Plantains

Ingredients

• For the Pernil:
• 5-6 lbs pork shoulder (bone-in, skin on) 🐖
• 6 cloves garlic, minced 🧄
• 2 tbsp olive oil
• 1 tbsp salt 🧂
• 1 tbsp black pepper
• 1 tbsp oregano 🌿
• 1 tbsp adobo seasoning
• 1 tsp cumin
• 1 tbsp paprika
• 1 tsp red pepper flakes (optional) 🔥
• 0.5 cup orange juice 🍊
• 0.25 cup white vinegar
• For the Roasted Sweet Plantains:
• 4 ripe plantains, peeled & sliced 🍌
• 2 tbsp butter, melted 🧈
• 1 tbsp brown sugar
• 0.5 tsp cinnamon (optional)
• 0.5 tsp salt

Instructions

1. 11️⃣ Prepare the Pernil Marinade
2. 2In a bowl, mix garlic, olive oil, salt, black pepper, oregano, adobo, cumin, paprika, red pepper flakes, orange juice, and vinegar into a thick paste.
3. 3Pat the pork shoulder dry, then poke deep cuts into the meat.
4. 4Rub the marinade all over, making sure to get it into the deep cuts.
5. 5Cover and refrigerate for at least 4 hours (overnight for best flavor).
6. 62️⃣ Roast the Pernil
7. 7Preheat oven to 325°F (163°C).
8. 8Place pork in a roasting pan, skin-side up, and cover with foil.
9. 9Roast for 4 hours, basting with juices every hour.
10. 10Remove foil, increase temperature to 450°F (232°C), and roast for 45-60 minutes until the skin crisps up into chicharrón.
11. 113️⃣ Roast the Sweet Plantains
12. 12Preheat oven to 400°F (200°C).
13. 13Toss sliced plantains with melted butter, brown sugar, cinnamon, and salt.
14. 14Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and caramelized.
15. 154️⃣ Serve & Enjoy!
16. 16Let the pernil rest for 10-15 minutes, then slice or shred.
17. 17Serve with roasted sweet plantains, garnished with fresh cilantro or lime wedges.