Pernil con Roasted Yuca y Mojo Sauce

Ingredientes

• para the Pernil 🍖
• 5–6 lb cerdo shoulder, bone-in
• 8 ajo cloves 🧄 (smashed)
• 2 tsp sal 🧂
• 1 tbsp pimienta negra
• 1 tbsp dried oregano 🌿
• 1 tbsp paprika ahumada
• 1 tbsp aceite de oliva 🫒
• Juice de 2 oranges 🍊
• Juice de 1 lima 🍋
• 2 tbsp white vinegar
• 1 tbsp soy sauce (opcional but flavorful!)
• para the Roasted Yuca 🥔
• 2 lbs frozen yuca (o fresco, peeled & cut)
• sal, to taste
• 2 tbsp aceite de oliva 🫒
• 1 tsp ajo en polvo
• 1 tsp oregano 🌿
• para the Mojo Sauce 🌿
• 4 cloves ajo, finely minced
• 0.25 cup aceite de oliva 🫒
• 0.25 cup orange juice 🍊
• 2 tbsp lima juice 🍋
• Pinch de sal 🧂
• 1 tbsp picado fresco parsley o cilantro 🌿

Instrucciones

1. 1Marinate the Pernil
2. 2Mix ajo, sal, pepper, oregano, paprika, aceite de oliva, orange juice, lima juice, vinegar, y soy sauce in a bowl. Make deep cuts into the cerdo y massage the marinade into every crevice. Wrap y refrigerate overnight. 😴
3. 3Roast the Pernil
4. 4Preheat oven to 325°F (163°C). Place cerdo in a roasting pan, cover con foil, y roast para 4–5 hours until fall-apart tender. para a crispy skin (chicharrón vibes! 🐷🔥), remove foil y broil para the last 15–20 min.
5. 5Prepare the Yuca
6. 6Boil yuca in salted water until fork-tender (about 25–30 min). Drain y toss con aceite de oliva, ajo en polvo, y oregano. Roast in a 400°F oven para 20 min until golden y slightly crispy. 😋
7. 7Whip up the Mojo
8. 8In a pequeño saucepan, gently calienta aceite de oliva. Add ajo y cocina until fragrant (not browned!). Remove from calienta, stir in citrus juices, sal, y herbs. Let cool. 🥣
9. 9sirve It Up!
10. 10Shred o slice the pernil, plate con golden yuca, y spoon that mojo all over. sirve con a side de rice y maybe some sweet plátanos para bonus points. 🍽️💥