Pernil (Roast Cerdo) con Ajo Yucca

Ingredientes

• para the Pernil:
• 5-6 lbs cerdo shoulder (bone-in, skin-on) 🐖
• 6 cloves ajo, minced 🧄
• 2 tbsp aceite de oliva 🫒
• 1 tbsp sal 🧂
• 1 tsp pimienta negra ⚫
• 2 tsp oregano 🌿
• 1 tsp cumin ✨
• 1 tsp paprika ahumada 🌶️
• 1 tbsp adobo seasoning 🏺
• 0.5 tsp crushed red pepper flakes (opcional) 🌶️
• 1 tbsp white vinegar 🍶
• Juice de 2 limes 🍋
• 0.5 cup orange juice 🍊
• para the ajo Yuca:
• 2 lbs yuca (cassava), peeled y picado 🥔
• 3 cloves ajo, minced 🧄
• 2 tbsp mantequilla 🧈
• 2 tbsp aceite de oliva 🫒
• 0.5 tsp sal 🧂
• 0.25 tsp pimienta negra ⚫
• 1 tbsp picado fresco cilantro (para termina) 🌿

Instrucciones

1. 11️⃣ Marinate the Pernil
2. 2Make deep cuts into the cerdo shoulder to let the flavors penetrate. In a bowl, mix ajo, aceite de oliva, sal, pimienta negra, oregano, cumin, paprika, adobo, red pepper flakes, vinegar, lima juice, y orange juice. Rub this marinade all over the cerdo, getting into the cuts. Cover y marinate in the fridge para at least 8 hours (overnight is best!). 🍖✨
3. 32️⃣ Roast the cerdo
4. 4Preheat oven to 325°F (165°C). Place pernil in a roasting pan con some de its marinade. Cover con foil y roast para 4-5 hours (about 1 hour per pound), basting con its own juices every hour. Remove the foil para the last 30-40 minutes to crisp up the skin. 🐖🔥
5. 53️⃣ Prepare the ajo Yuca
6. 6While the cerdo roasts, boil yuca in salted water para 20-25 minutes until fork-tender. Drain y mash con mantequilla, aceite de oliva, ajo, sal, y pimienta negra until smooth y creamy. 🌿🧄
7. 74️⃣ Crisp the Chicharrón & sirve
8. 8para extra crispy skin, increase oven temperature to 450°F (230°C) para the last 10 minutes. Let the pernil rest para 10-15 minutes, then slice y sirve alongside ajo yuca. 🍖✨