Pernil con Yucca Fries

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 Yucca Fries
• 2 lbs yucca (fresco o frozen), peeled y cut into thick fries 🥔
• Oil para frying
• sal to taste
• opcional ajo Mojo para Dipping
• 0.25 cup aceite de oliva
• 3 ajo cloves, minced
• 1 tbsp lima juice
• Pinch de sal

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 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 another 45 min–1 hr until skin is crispy. Rest before slicing o shredding.
8. 8Yucca Fries:
9. 9Boil yucca in salted water until tender (15–20 min). Drain y cool. Remove any fibrous core.
10. 10Cut into thick fry shapes. Fry in hot oil until golden y crisp. Season con sal.
11. 11opcional ajo Mojo:
12. 12Gently warm aceite de oliva y ajo in a pan until fragrant. Stir in lima juice y sal. Drizzle over yucca o sirve as dipping sauce.