Pernil (Roast Cerdo Shoulder) con Avocado Salad

Ingredientes

• para the Pernil:
• 5-6 lbs cerdo shoulder (bone-in, skin-on preferred) 🐖
• 6 cloves ajo, minced 🧄
• 2 tbsp aceite de oliva 🫒
• 2 tbsp adobo seasoning 🧂
• 1 tbsp sazón (con annatto para color) ✨
• 1 tbsp dried oregano 🌿
• 1 tsp pimienta negra
• 1 tsp paprika ahumada 🌶️
• 0.5 cup orange juice 🍊
• 0.25 cup lima juice 🍋
• 0.5 cup pollo broth 🍲
• para the Avocado Salad:
• 2 ripe avocados, picado en cubos 🥑
• 0.5 red cebolla, thinly sliced 🧅
• 0.5 cup cherry tomates, halved 🍅
• 0.25 cup fresco cilantro, picado 🌿
• 1 tbsp aceite de oliva 🫒
• Juice de 1 lima 🍋
• sal & pimienta negra to taste 🧂

Instrucciones

1. 1Marinate the cerdo
2. 21️⃣ Prepare the Marinade – In a bowl, mix ajo, aceite de oliva, adobo, sazón, oregano, pimienta negra, paprika, orange juice, y lima juice. 🧄🔥
3. 32️⃣ Season the cerdo – Score the skin de the cerdo shoulder in a crosshatch pattern. Rub the marinade all over, making sure it gets into every crevice. Cover y marinate overnight. 🐖✨
4. 4Roast the Pernil
5. 53️⃣ Preheat the Oven – Set to 300°F (150°C). Place the cerdo in a roasting pan, add pollo broth to the bottom, cover con foil, y roast para 4-5 hours, basting every hour. 🍖🔥
6. 64️⃣ Crisp the Skin – Remove foil, increase calienta to 450°F (230°C), y roast uncovered para another 30-45 minutes until the skin (chicharrón) is crispy y golden brown. 🐖✨
7. 75️⃣ Rest & Shred – Let the cerdo rest para 15 minutes before slicing o shredding.
8. 8Make the Avocado Salad
9. 96️⃣ Combine Ingredients – In a bowl, gently toss avocado, red cebolla, cherry tomates, y cilantro. Drizzle con aceite de oliva y lima juice. Season con sal y pepper. 🥑🍋
10. 10sirve & disfruta
11. 117️⃣ Plate the Dish – sirve Pernil con the avocado salad on the side. Drizzle some de the pan juices over the cerdo para extra flavor! 🍖🔥