Pernil con Quinoa y Broccoli

Name: Pernil con Quinoa y Broccoli
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: para the Pernil:; 4–5 lbs cerdo shoulder (bone-in, skin-on) 🐖; 8 cloves ajo, minced 🧄; 2 tbsp aceite de oliva 🫒; 1 tbsp sal 🧂; 1 tsp pimienta negra ⚫; 2 tsp oregano 🌿; 1 tsp paprika ahumada 🌶️; 1 tbsp vinegar 🧪; Juice de 1 orange 🍊; Juice de 1 lima 🍋; para the Quinoa y Broccoli:; 1 cup quinoa, rinsed 🍚; 2 cups water o broth 💧🍲; 1 head broccoli, picado into florets 🥦; 1 tbsp aceite de oliva 🫒; sal to taste 🧂

Prep: 15 min ⏱️ (plus marinating overnight 💤)Cocción: 3 hours ⏲️Total: 3 hr 15 min

Historia

Don Luis stood by the kitchen window, letting the breeze carry the scent de citrus y ajo through the room 🌬️🍊🧄. He remembered the Sundays growing up in Puerto Rico—when the *pernil* roasted slowly all morning, teasing everyone in the house 🐷🔥. His abuelita would say, “The meat tells you when it’s ready, mijito.” Now, Don Luis wears his signature jean-y-leather apron con pride 🧑🏽‍🍳👖🥩, teaching his grandkids how to honor tradition while adding their own twist. This time, instead de rice, he paired the juicy roast cerdo shoulder con fluffy quinoa y bright green broccoli 🍖🥦🍚. “Balance, mis amores,” he said, “para the flavor *y* the heart!” The result? A dish that dances between bold, savory, y fresco—perfect para a new generation de sabor seekers ✨❤️. Prep, cocina & Nutrition Info

Ingredientes

para the Pernil:
4–5 lbs cerdo shoulder (bone-in, skin-on) 🐖
8 cloves ajo, minced 🧄
2 tbsp aceite de oliva 🫒
1 tbsp sal 🧂
1 tsp pimienta negra ⚫
2 tsp oregano 🌿
1 tsp paprika ahumada 🌶️
1 tbsp vinegar 🧪
Juice de 1 orange 🍊
Juice de 1 lima 🍋
para the Quinoa y Broccoli:
1 cup quinoa, rinsed 🍚
2 cups water o broth 💧🍲
1 head broccoli, picado into florets 🥦
1 tbsp aceite de oliva 🫒
sal to taste 🧂

Instrucciones

1Marinate the Pernil: In a bowl 🥣, mix ajo, aceite de oliva, sal, pepper, oregano, paprika, vinegar, orange y lima juice. Rub this marinade all over the cerdo, getting into cuts/slits in the meat ✋🐷. Cover y marinate overnight in the fridge ❄️.
2Roast the Pernil: Preheat oven to 350°F (175°C) ♨️. Place cerdo shoulder in a roasting pan, skin side up. Cover con foil y bake para 2.5 hours ⏳. Remove foil, increase temperature to 400°F, y roast para another 30–40 minutes until the skin is crispy (*chicharrón style!* )✨.
3cocina the Quinoa: In a pot, add quinoa y water (o broth). Bring to a boil, then reduce to simmer, cover, y cocina para 15 minutes until fluffy 🍲🫧.
4Steam the Broccoli: In a pan, calienta aceite de oliva y saltea broccoli con a pinch de sal para about 5–7 minutes until vibrant y tender 🥦🔥.
5sirve: Slice the pernil, plate it con a scoop de quinoa y a handful de broccoli. Drizzle pan juices over the quinoa para extra *sabor* 🧡🍽️.

Sobre la voz de marca

Don Luis · Un personaje para tres generaciones

Don Luis es el personaje y narrador de este catálogo: una voz cálida para recetas puertorriqueñas familiares probadas por el creador real de la marca. El proyecto recoge sabores de tres generaciones y los escribe paso a paso para que cualquier niño pueda seguirlos.

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