Season 12 - Dinner / S12D03
Pernil with Stewed Beans
Story
In Don Luis’s rustic kitchen, the smell of slow-roasted pork shoulder drifting through the air was more powerful than any alarm clock. It was Sunday—the sacred day of family feasts, and nothing said “home” quite like *pernil* and stewed beans. Don Luis, wearing his signature jean and leather apron, had been up since the early morning, humming along to old salsa tunes while seasoning the pork with garlic, oregano, and love 💃🏽🧄. He used to say, “If you’re going to cook pork, let it dance with the spices before it hits the oven.” As the *pernil* roasted to golden perfection, simmering beans on the back burner filled the kitchen with aromas of sofrito, sazón, and stories. That afternoon, the table was filled with laughter, rice piled high, and everyone fighting for that perfect piece of crispy pork skin—because in Don Luis’s house, the cuerito was gold 🥇🐷.
Ingredients
- For the Pernil (Puerto Rican Roasted Pork Shoulder):
- 5–7 lb pork shoulder (bone-in, skin-on)
- 10 cloves garlic 🧄
- 2 tbsp olive oil 🫒
- 1 tbsp vinegar 🍶
- 1 tbsp adobo seasoning
- 1 tbsp oregano 🌿
- 1 tsp black pepper
- 1 ½ tsp salt 🧂
- 1 tsp smoked paprika
- Juice of 1 lime or orange 🍋🍊
- For the Stewed Beans:
- 1 can pink or red beans (15 oz)
- 1 tbsp olive oil
- 2 tbsp sofrito
- 1 packet sazón (con achiote)
- 1 tsp tomato paste or sauce 🍅
- 0.5 cup diced potatoes (optional)
- 1 cup water or broth
- Salt to taste
Instructions
- 1Prep the Pernil:
- 2Cut deep slits into the pork shoulder. In a mortar or blender, mix garlic, olive oil, vinegar, adobo, oregano, pepper, salt, and paprika. Rub this marinade deep into the pork, especially the slits. Let it marinate for at least 4 hours or overnight for deeper flavor. 🕓
- 3Roast Time:
- 4Preheat oven to 350°F (175°C). Place the pork in a roasting pan, cover with foil, and roast for 3 hours. Then uncover and roast for another 1–1.5 hours until the skin crisps and the meat is tender and falling off the bone. Internal temp should reach 185°F–190°F. 🔥
- 5Start the Beans:
- 6While the pernil finishes, heat olive oil in a saucepan. Add sofrito and sauté for 2 minutes. Stir in tomato paste and sazón. Add beans (undrained), potatoes, and water/broth. Simmer for 20–25 minutes until thickened. 🫘🍲
- 7Serve It Up:
- 8Slice the pernil, scoop some beans over a bed of white rice, and make sure everyone gets some crispy skin. Garnish with cilantro or fresh lime for a punch of brightness! 🌿🍚
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 →