Pernil with Cilantro Rice

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 Cilantro Rice:
• 2 cups long-grain white rice 🍚
• 4 cups chicken broth (or water)
• 1 tbsp olive oil
• 0.5 onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 cup fresh cilantro, chopped 🌿
• 1 tbsp lime juice 🍋

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 Cook the Cilantro Rice
12. 12In a saucepan, heat olive oil over medium heat.
13. 13Sauté onion and garlic until softened (~3 minutes).
14. 14Add rice, chicken broth, salt, and black pepper. Bring to a boil.
15. 15Cover, reduce heat, and simmer for 15 minutes, until the rice is tender.
16. 16Remove from heat, fluff with a fork, and stir in chopped cilantro and lime juice.
17. 174️⃣ Serve & Enjoy!
18. 18Let the pernil rest for 10-15 minutes, then slice or shred.
19. 19Serve with cilantro rice, garnished with extra fresh cilantro and lime wedges.