Pernil with Roasted Garlic Vegetables

Ingredients

• For the Pernil (Roast Pork Shoulder)
• 5–6 lb pork shoulder (bone-in) 🐖
• 2 tbsp adobo seasoning
• 1 tbsp oregano
• 1 tbsp garlic powder
• 6 garlic cloves, mashed 🧄
• 0.25 cup sofrito ✨
• 2 tbsp olive oil 🫒
• 1 tbsp vinegar
• Optional: juice of 1 orange or lime 🍊🍋
• For the Roasted Garlic Vegetables
• 2 carrots, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, quartered
• 4 garlic cloves, crushed
• 2 tbsp olive oil
• Salt, pepper, and a pinch of sazon

Instructions

1. 1Marinate the Pernil (Night Before):
2. 2Mix sofrito, adobo, oregano, garlic, oil, and vinegar.
3. 3Make small cuts in the pork and rub the marinade deep into the meat. Wrap and refrigerate overnight.
4. 4Roast the Pernil:
5. 5Preheat oven to 300°F (150°C).
6. 6Place pernil in a roasting pan with foil. Roast covered for 4 hours.
7. 7Uncover, raise heat to 375°F, and roast 45 min to 1 hr until skin is crispy and meat is tender.
8. 8Let rest before slicing or shredding.
9. 9Roasted Vegetables:
10. 10Toss veggies with oil, garlic, sazon, salt, and pepper.
11. 11Roast at 400°F for 25–30 min, flipping once, until golden and tender.