Season 11 - Dinner / S11D14
Pernil with Arroz con Maíz (Rice with Corn)
Story
In Don Luis’s kitchen, Sunday is a sacred day. It’s the one day he slow-cooks memories into every bite. This Sunday? A juicy pernil is roasting in the oven, its garlicky aroma dancing through the house like an old salsa tune. He hums as he bastes it with its own drippings, wearing his signature jean and leather apron, a gift from his abuela Rosa—who always said, “Pork cooked with patience feeds the soul.” Next to the stove, a big pot of arroz con maíz bubbles gently, kissed with sofrito and sazón. The kids set the table, trying to sneak tastes, while Luna and Toby nap under the kitchen bench, tails wagging from the scent alone. The table fills up, not just with food, but with laughter. And that’s the secret: this isn’t just dinner—it’s tradition passed on, one spoonful at a time. Time + Nutrition + Cost
Ingredients
- For the Pernil (Roast Pork Shoulder) 🍖
- 5–6 lb pork shoulder (bone-in)
- 8 cloves garlic 🧄
- 1 tbsp salt 🧂
- 1 tbsp black pepper
- 1 tbsp oregano 🌿
- 1 tbsp adobo seasoning
- 1 tsp cumin
- 2 tsp smoked paprika
- 0.25 cup olive oil 🫒
- Juice of 1 orange 🍊
- Juice of 1 lime 🍋
- 2 tbsp white vinegar
- For the Arroz con Maíz (Rice with Corn) 🌽🍚
- 2 cups medium grain white rice
- 1 can corn (15 oz), drained
- 2 tbsp sofrito 🫕
- 1 packet sazón with achiote
- 0.5 tsp salt
- 2 tbsp vegetable oil
- 3 cups water
Instructions
- 1Pernil
- 2In a mortar or food processor, mash garlic, salt, pepper, oregano, adobo, cumin, paprika, olive oil, citrus juices, and vinegar into a marinade.
- 3Using a small knife, poke holes all over the pork shoulder and stuff marinade into the slits. Rub the rest all over the pork.
- 4Let marinate overnight (or minimum 2 hours).
- 5Preheat oven to 325°F (163°C). Place pork in a roasting pan, cover with foil.
- 6Roast covered for 3 hours, then uncover and roast another 30–45 minutes until crispy and golden. Internal temp should reach 185–190°F.
- 7Arroz con Maíz
- 8Heat oil in a medium pot. Add sofrito and cook for 2–3 minutes.
- 9Stir in sazón, rice, and corn. Mix well.
- 10Add water and salt. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes or until rice is tender.
- 11Fluff with fork and serve warm next to the pernil.
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.
Read our mission →