Pernil with Yucca Fries

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 Yucca Fries
• 2 lbs yucca (fresh or frozen), peeled and cut into thick fries 🥔
• Oil for frying
• Salt to taste
• Optional Garlic Mojo for Dipping
• 0.25 cup olive oil
• 3 garlic cloves, minced
• 1 tbsp lime juice
• Pinch of salt

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 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 another 45 min–1 hr until skin is crispy. Rest before slicing or shredding.
8. 8Yucca Fries:
9. 9Boil yucca in salted water until tender (15–20 min). Drain and cool. Remove any fibrous core.
10. 10Cut into thick fry shapes. Fry in hot oil until golden and crisp. Season with salt.
11. 11Optional Garlic Mojo:
12. 12Gently warm olive oil and garlic in a pan until fragrant. Stir in lime juice and salt. Drizzle over yucca or serve as dipping sauce.