Mofongo Stuffing with Pernil and Arroz con Gandules

Ingredients

• For the Pernil:
• 5 lbs pork shoulder with skin
• 10 cloves garlic 🧄
• 1 tbsp salt 🧂
• 1 tbsp oregano 🌿
• 1 tsp black pepper
• 1 tsp adobo seasoning
• 1 tsp paprika
• 0.25 cup olive oil 🫒
• Juice of 1 orange 🍊
• Juice of 1 lime 🍋
• For the Arroz con Gandules:
• 2 cups medium-grain rice
• 1 can gandules (pigeon peas)
• 2 tbsp sofrito 🫑🍅🧅
• 1 packet sazón
• 0.25 cup tomato sauce 🍅
• 2 tbsp olive oil 🫒
• 3 cups water
• Salt to taste 🧂
• For the Mofongo Stuffing:
• 5 green plantains 🍌
• 0.5 cup pork cracklings (chicharrón)
• 4 cloves garlic, minced 🧄
• 0.25 cup olive oil 🫒
• Salt to taste
• Optional: chicken broth to moisten

Instructions

1. 1Pernil:
2. 2In a mortar, mash garlic, salt, oregano, pepper, adobo, paprika, and olive oil into a paste. Add citrus juice.
3. 3Cut slits into the pork shoulder and rub seasoning paste all over, especially under the skin.
4. 4Marinate overnight if possible. Roast at 350°F (175°C) for 3.5 hours, uncovered the last hour for crispy skin.
5. 5Arroz con Gandules:
6. 6In a caldero, heat olive oil and sauté sofrito until fragrant.
7. 7Add tomato sauce, sazón, and gandules. Stir well.
8. 8Add rice, water, and salt. Boil, then simmer covered until rice is cooked (about 25–30 min).
9. 9Mofongo:
10. 10Peel plantains and cut into chunks. Fry until golden.
11. 11In a pilón (or bowl), mash fried plantains with garlic, olive oil, and chicharrón.
12. 12Add a splash of broth for softness. Serve warm as a stuffing side or in small ramekins as a savory “mofongo bowl.”