Season 08 - Dinner / S08D20
Pernil with Quinoa and Broccoli
Story
Don Luis stood by the kitchen window, letting the breeze carry the scent of citrus and garlic through the room 🌬️🍊🧄. He remembered the Sundays growing up in Puerto Rico—when the *pernil* roasted slowly all morning, teasing everyone in the house 🐷🔥. His abuelita would say, “The meat tells you when it’s ready, mijito.” Now, Don Luis wears his signature jean-and-leather apron with pride 🧑🏽🍳👖🥩, teaching his grandkids how to honor tradition while adding their own twist. This time, instead of rice, he paired the juicy roast pork shoulder with fluffy quinoa and bright green broccoli 🍖🥦🍚. “Balance, mis amores,” he said, “for the flavor *and* the heart!” The result? A dish that dances between bold, savory, and fresh—perfect for a new generation of sabor seekers ✨❤️. Prep, Cook & Nutrition Info
Ingredients
- For the Pernil:
- 4–5 lbs pork shoulder (bone-in, skin-on) 🐖
- 8 cloves garlic, minced 🧄
- 2 tbsp olive oil 🫒
- 1 tbsp salt 🧂
- 1 tsp black pepper ⚫
- 2 tsp oregano 🌿
- 1 tsp smoked paprika 🌶️
- 1 tbsp vinegar 🧪
- Juice of 1 orange 🍊
- Juice of 1 lime 🍋
- For the Quinoa and Broccoli:
- 1 cup quinoa, rinsed 🍚
- 2 cups water or broth 💧🍲
- 1 head broccoli, chopped into florets 🥦
- 1 tbsp olive oil 🫒
- Salt to taste 🧂
Instructions
- 1Marinate the Pernil: In a bowl 🥣, mix garlic, olive oil, salt, pepper, oregano, paprika, vinegar, orange and lime juice. Rub this marinade all over the pork, getting into cuts/slits in the meat ✋🐷. Cover and marinate overnight in the fridge ❄️.
- 2Roast the Pernil: Preheat oven to 350°F (175°C) ♨️. Place pork shoulder in a roasting pan, skin side up. Cover with foil and bake for 2.5 hours ⏳. Remove foil, increase temperature to 400°F, and roast for another 30–40 minutes until the skin is crispy (*chicharrón style!* )✨.
- 3Cook the Quinoa: In a pot, add quinoa and water (or broth). Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes until fluffy 🍲🫧.
- 4Steam the Broccoli: In a pan, heat olive oil and sauté broccoli with a pinch of salt for about 5–7 minutes until vibrant and tender 🥦🔥.
- 5Serve: Slice the pernil, plate it with a scoop of quinoa and a handful of broccoli. Drizzle pan juices over the quinoa for extra *sabor* 🧡🍽️.
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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