Pernil con Roasted Ajo Vegetales

Ingredientes

• para the Pernil (Roast cerdo Shoulder)
• 5–6 lb cerdo shoulder (bone-in) 🐖
• 2 tbsp adobo seasoning
• 1 tbsp oregano
• 1 tbsp ajo en polvo
• 6 ajo cloves, mashed 🧄
• 0.25 cup sofrito ✨
• 2 tbsp aceite de oliva 🫒
• 1 tbsp vinegar
• opcional: juice de 1 orange o lima 🍊🍋
• para the Roasted ajo vegetales
• 2 carrots, picado
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cebolla, quartered
• 4 ajo cloves, crushed
• 2 tbsp aceite de oliva
• sal, pepper, y a pinch de sazon

Instrucciones

1. 1Marinate the Pernil (Night Before):
2. 2Mix sofrito, adobo, oregano, ajo, oil, y vinegar.
3. 3Make pequeño cuts in the cerdo y rub the marinade deep into the meat. Wrap y refrigerate overnight.
4. 4Roast the Pernil:
5. 5Preheat oven to 300°F (150°C).
6. 6Place pernil in a roasting pan con foil. Roast covered para 4 hours.
7. 7Uncover, raise calienta to 375°F, y roast 45 min to 1 hr until skin is crispy y meat is tender.
8. 8Let rest before slicing o shredding.
9. 9Roasted vegetales:
10. 10Toss veggies con oil, ajo, sazon, sal, y pepper.
11. 11Roast at 400°F para 25–30 min, flipping once, until golden y tender.