Pernil with Roasted Yuca and Mojo Sauce

Ingredients

• For the Pernil 🍖
• 5–6 lb pork shoulder, bone-in
• 8 garlic cloves 🧄 (smashed)
• 2 tsp salt 🧂
• 1 tbsp black pepper
• 1 tbsp dried oregano 🌿
• 1 tbsp smoked paprika
• 1 tbsp olive oil 🫒
• Juice of 2 oranges 🍊
• Juice of 1 lime 🍋
• 2 tbsp white vinegar
• 1 tbsp soy sauce (optional but flavorful!)
• For the Roasted Yuca 🥔
• 2 lbs frozen yuca (or fresh, peeled & cut)
• Salt, to taste
• 2 tbsp olive oil 🫒
• 1 tsp garlic powder
• 1 tsp oregano 🌿
• For the Mojo Sauce 🌿
• 4 cloves garlic, finely minced
• 0.25 cup olive oil 🫒
• 0.25 cup orange juice 🍊
• 2 tbsp lime juice 🍋
• Pinch of salt 🧂
• 1 tbsp chopped fresh parsley or cilantro 🌿

Instructions

1. 1Marinate the Pernil
2. 2Mix garlic, salt, pepper, oregano, paprika, olive oil, orange juice, lime juice, vinegar, and soy sauce in a bowl. Make deep cuts into the pork and massage the marinade into every crevice. Wrap and refrigerate overnight. 😴
3. 3Roast the Pernil
4. 4Preheat oven to 325°F (163°C). Place pork in a roasting pan, cover with foil, and roast for 4–5 hours until fall-apart tender. For a crispy skin (chicharrón vibes! 🐷🔥), remove foil and broil for the last 15–20 min.
5. 5Prepare the Yuca
6. 6Boil yuca in salted water until fork-tender (about 25–30 min). Drain and toss with olive oil, garlic powder, and oregano. Roast in a 400°F oven for 20 min until golden and slightly crispy. 😋
7. 7Whip up the Mojo
8. 8In a small saucepan, gently heat olive oil. Add garlic and cook until fragrant (not browned!). Remove from heat, stir in citrus juices, salt, and herbs. Let cool. 🥣
9. 9Serve It Up!
10. 10Shred or slice the pernil, plate with golden yuca, and spoon that mojo all over. Serve with a side of rice and maybe some sweet plantains for bonus points. 🍽️💥