Pernil with Stewed Chickpeas

Ingredients

• For the Pernil (Roast Pork Shoulder):
• 5–6 lb bone-in pork shoulder
• 8 cloves garlic, peeled
• 1 tbsp salt
• 1½ tsp black pepper
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 packet sazón with achiote
• 2 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp smoked paprika (optional)
• For the Stewed Chickpeas:
• 1 can (15 oz) chickpeas (garbanzos), drained
• 0.5 cup sofrito (homemade or store-bought)
• 0.5 small onion, diced
• 0.5 green pepper, diced
• 1 tsp olive oil
• 0.5 tsp adobo seasoning
• 1 packet sazón
• 0.5 cup tomato sauce
• 0.5 cup water
• Fresh cilantro (optional garnish)

Instructions

1. 1Prepare the Pernil:
2. 2Mash garlic, salt, pepper, oregano, cumin, sazón, vinegar, and olive oil into a thick marinade paste.
3. 3Score the fat cap of the pork and make deep slits all over.
4. 4Rub the marinade generously all over the pork, pushing into the slits.
5. 5Cover and marinate in the fridge at least 4 hours or overnight.
6. 6Preheat oven to 350°F (175°C). Place pork in a roasting pan, cover with foil.
7. 7Roast covered for 3½ hours, then uncover and roast an additional hour, or until skin crisps up into beautiful chicharrón.
8. 8Cook the Stewed Chickpeas:
9. 9In a saucepan, heat olive oil and sauté onion, green pepper, and sofrito until softened.
10. 10Stir in tomato sauce, sazón, and adobo. Cook for 3 minutes.
11. 11Add chickpeas and water. Simmer uncovered on low for 30–45 minutes, stirring occasionally.
12. 12Optional: mash a few chickpeas to thicken the stew. Garnish with cilantro before serving.
13. 13Serve:
14. 14Slice the juicy pernil and serve over a bed of the stewed chickpeas. Scoop extra chickpea sauce right on top!