Pernil with Garlic Mashed Yucca

Ingredients

• For the Pernil 🍖:
• 5 lbs pork shoulder (bone-in preferred)
• 8 cloves garlic, minced 🧄
• 2 tbsp dried oregano 🌿
• Juice of 2 limes 🍋
• Juice of 1 large orange 🍊
• 2 tbsp olive oil 🫒
• 2 tsp sea salt 🧂
• 1 tsp freshly ground pepper
• For Garlic Mashed Yucca 🥔:
• 2 lbs yucca (peeled and chopped)
• 4 cloves garlic, roasted and mashed 🧄
• 3 tbsp butter 🧈
• 0.25 cup coconut milk 🥥
• Salt to taste 🧂
• Fresh cilantro, chopped for garnish 🌱

Instructions

1. 1For the Pernil:
2. 2Preheat your oven to 350°F (175°C). 🔥
3. 3In a bowl, mix minced garlic, oregano, lime juice, orange juice, olive oil, salt, and pepper. Set aside.
4. 4Score the pork shoulder lightly and rub generously with the marinade, ensuring it penetrates the cuts. Massage with love and patience! ❤️
5. 5Place pork on a roasting pan, cover with foil, and roast for 3½ hours. Uncover, baste with juices, and roast uncovered for another 30 minutes until crispy.
6. 6Let rest 15 minutes before carving.
7. 7For the Garlic Mashed Yucca:
8. 8Boil the yucca in salted water until soft, about 20-25 minutes. Drain well.
9. 9In a bowl, mash yucca with roasted garlic, butter, coconut milk, and salt until smooth and creamy.
10. 10Sprinkle fresh cilantro on top to garnish.