Pernil con Roasted Vegetales

Ingredientes

• para the Pernil (Roast cerdo Shoulder)
• 5-6 lbs cerdo shoulder (bone-in, skin-on preferred) 🐖
• 6 cloves ajo, minced 🧄
• 2 tbsp aceite de oliva 🫒
• 1 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 Roasted vegetales
• 2 grande carrots, cut into chunks 🥕
• 2 mediano papas, cubed 🥔
• 1 red bell pepper, sliced 🌶️
• 1 zucchini, sliced 🥒
• 1 red cebolla, sliced 🧅
• 2 tbsp aceite de oliva 🫒
• 1 tsp sal 🧂
• 0.5 tsp pimienta negra
• 0.5 tsp dried oregano 🌿

Instrucciones

1. 1Prepare the Pernil
2. 21️⃣ Marinate the cerdo – In a bowl, mix ajo, aceite de oliva, adobo, sazón, oregano, pimienta negra, paprika, orange juice, y lima juice. Rub the marinade all over the cerdo shoulder, making deep cuts to absorb the flavors. Cover y marinate para at least 12 hours (overnight is best). 🧄🔥
3. 32️⃣ Slow Roast the cerdo – Preheat oven to 300°F (150°C). Place the cerdo in a roasting pan, pour in pollo broth, cover con foil, y roast para 5-6 hours, basting occasionally. 🍖🔥
4. 43️⃣ Crisp the Skin – Remove foil, increase calienta to 450°F (230°C), y roast uncovered para another 30-45 minutes until the skin is crispy y golden brown. 🐖✨
5. 5Prepare the Roasted vegetales
6. 64️⃣ Toss the Veggies – In a bowl, combine the carrots, papas, bell pepper, zucchini, y red cebolla. Drizzle con aceite de oliva, sprinkle con sal, pepper, y oregano, y toss to coat. 🥕🥔
7. 75️⃣ Roast the vegetales – Spread evenly on a baking sheet y roast at 400°F (200°C) para 30-35 minutes, flipping halfway, until caramelized y tender. 🔥✨
8. 8sirve & disfruta
9. 96️⃣ Plate the Dish – Slice the pernil y sirve con roasted vegetales on the side. Spoon some pan juices over the cerdo para extra flavor. 🍽️🔥