Pernil with Cilantro Garlic Yucca

Ingredients

• For the Pernil:
• 6 lbs pork shoulder (Pernil) 🐷
• 8 cloves garlic, minced 🧄
• 1 tbsp ground cumin 🌱
• 1 tbsp dried oregano 🍃
• 2 tbsp olive oil 🫒
• 2 tbsp white vinegar 🍾
• Juice of 2 limes 🍋
• Salt and pepper to taste 🧂
• 1 cup water 💧
• For the Cilantro Garlic Yucca:
• 2 lbs yucca (cassava), peeled and chopped into chunks 🍠
• 3 cloves garlic, minced 🧄
• 0.5 cup fresh cilantro, finely chopped 🌿
• 0.25 cup olive oil 🫒
• Juice of 1 lime 🍋
• Salt and pepper to taste 🧂

Instructions

1. 1Prepare Pernil:
2. 2Mix garlic, cumin, oregano, olive oil, vinegar, lime juice, salt, and pepper to form a paste.
3. 3Rub generously all over pork shoulder. Refrigerate for at least 2 hours or overnight for best flavor. 🌙
4. 4Preheat oven to 325°F. Place pork in a roasting pan, add water, cover with foil, and roast for 3 hours.
5. 5Remove foil, increase temperature to 400°F, and roast an additional hour until crispy and golden brown.
6. 6Cook Yucca:
7. 7Boil yucca chunks in salted water until tender, about 20-25 minutes. Drain well.
8. 8In a pan, heat olive oil, sauté garlic until fragrant, then add cooked yucca and gently toss.
9. 9Mix in chopped cilantro, lime juice, salt, and pepper. Cook for an additional 3 minutes.
10. 10Serve:
11. 11Plate sliced Pernil alongside cilantro garlic yucca. Garnish with extra lime wedges and fresh cilantro. 🍋🌿