Pernil with Mofongo and Arroz con Gandules

Ingredients

• For the Pernil (Roast Pork Shoulder):
• 5–7 lb pork shoulder (bone-in, skin on)
• 10 garlic cloves 🧄
• 1 tbsp salt 🧂
• 1 tbsp black pepper
• 2 tbsp olive oil 🫒
• 1 tbsp vinegar
• 1 tbsp oregano
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 2 tsp sazón with annatto
• 1 tbsp adobo seasoning
• Juice of 1 orange 🍊
• Juice of 1 lime 🍋
• For the Mofongo:
• 4 green plantains 🍌
• 5 garlic cloves
• 4 tbsp olive oil or pork fat
• 0.5 cup chicharrón (pork cracklings)
• Salt to taste
• For the Arroz con Gandules:
• 2 cups medium-grain rice
• 1 can (15 oz) gandules (pigeon peas)
• 0.5 cup sofrito 🫑🧅🍅
• 2 tbsp tomato sauce
• 2 tsp sazón
• 1 tbsp adobo
• 2½ cups chicken broth or water
• 0.25 cup diced olives (optional)
• Salt to taste
• 1 tbsp oil

Instructions

1. 1Pernil:
2. 2Mash garlic, salt, oregano, pepper, cumin, sazón, paprika, and adobo into a paste. Add olive oil, vinegar, and citrus juices.
3. 3Score the pork skin and stab the meat to insert the marinade deep. Rub marinade all over. Let marinate overnight (or at least 4 hours).
4. 4Roast at 325°F (163°C), covered with foil, for 4–5 hours. Uncover the last 30–45 mins to crisp up the skin.
5. 5Let rest 20 mins before slicing.
6. 6Mofongo:
7. 7Peel and slice plantains. Fry in oil until golden and soft (not crispy).
8. 8In a pilón (mortar), mash garlic, salt, chicharrón, and fried plantains until combined but chunky.
9. 9Form into balls or serve molded.
10. 10Arroz con Gandules:
11. 11In a large pot, heat oil and add sofrito. Sauté for 2 mins. Add tomato sauce, sazón, and adobo.
12. 12Add gandules, olives, and broth. Bring to a boil.
13. 13Add rice, stir once, and reduce heat to low. Cover and simmer for 25–30 mins until rice is cooked. Fluff before serving.