Season 07 - Dinner / S07D25
Pernil with Sweet Plantains
Story
It was Sunday afternoon, and the house was filled with the soft hum of boleros and the mouthwatering smell of pork roasting low and slow. Don Luis had started the pernil the night before, marinating it in garlic, oregano, and citrus—just the way his mamá taught him. But the secret star of the plate? The *plátanos maduros*—sweet plantains caramelized until golden, sticky, and just a little crispy on the edges. He served them next to the juicy, tender pork, and with every bite, you could taste warmth, tradition, and a quiet kind of joy. “This,” Don Luis whispered with a smile, “is what home tastes like.” Prep & Cook Time, Calories, and Cost
Ingredients
- For the Pernil (Roast Pork Shoulder)
- 5–6 lb pork shoulder (bone-in) 🐖
- 2 tbsp adobo seasoning
- 1 tbsp oregano
- 6 garlic cloves, mashed 🧄
- 0.25 cup sofrito ✨
- 2 tbsp olive oil 🫒
- 1 tbsp vinegar or juice of 1 orange
- For the Sweet Plantains
- 3 ripe plantains (yellow with black spots) 🍌
- 2 tbsp butter or oil for frying
- Pinch of salt
Instructions
- 1Marinate & Roast the Pernil:
- 2Mix sofrito, garlic, adobo, oregano, olive oil, and vinegar.
- 3Make small slits in the pork and rub marinade deep into the meat.
- 4Wrap and marinate overnight.
- 5Roast covered at 300°F for 4 hours. Uncover and raise heat to 375°F. Roast for 45–60 min until the skin is crispy. Let rest before slicing.
- 6Prepare the Sweet Plantains:
- 7Peel and slice ripe plantains diagonally into 1/2-inch slices.
- 8Heat butter or oil in a skillet over medium heat.
- 9Fry plantains until golden brown and caramelized, flipping once. Sprinkle with a pinch of salt.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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