Pernil con Mofongo y Arroz con Gandules

Ingredientes

• para the Pernil (Roast cerdo Shoulder):
• 5–7 lb cerdo shoulder (bone-in, skin on)
• 10 ajo cloves 🧄
• 1 tbsp sal 🧂
• 1 tbsp pimienta negra
• 2 tbsp aceite de oliva 🫒
• 1 tbsp vinegar
• 1 tbsp oregano
• 1 tbsp paprika ahumada
• 1 tbsp ground cumin
• 2 tsp sazón con annatto
• 1 tbsp adobo seasoning
• Juice de 1 orange 🍊
• Juice de 1 lima 🍋
• para the Mofongo:
• 4 plátanos verdes 🍌
• 5 ajo cloves
• 4 tbsp aceite de oliva o cerdo fat
• 0.5 cup chicharrón (cerdo cracklings)
• sal to taste
• para the Arroz con Gandules:
• 2 cups mediano-grain rice
• 1 can (15 oz) gandules (pigeon peas)
• 0.5 cup sofrito 🫑🧅🍅
• 2 tbsp tomate sauce
• 2 tsp sazón
• 1 tbsp adobo
• 2½ cups pollo broth o water
• 0.25 cup picado en cubos olives (opcional)
• sal to taste
• 1 tbsp oil

Instrucciones

1. 1Pernil:
2. 2Mash ajo, sal, oregano, pepper, cumin, sazón, paprika, y adobo into a paste. Add aceite de oliva, vinegar, y citrus juices.
3. 3Score the cerdo skin y stab the meat to insert the marinade deep. Rub marinade all over. Let marinate overnight (o at least 4 hours).
4. 4Roast at 325°F (163°C), covered con foil, para 4–5 hours. Uncover the last 30–45 mins to crisp up the skin.
5. 5Let rest 20 mins before slicing.
6. 6Mofongo:
7. 7Peel y slice plátanos. Fry in oil until golden y soft (not crispy).
8. 8In a pilón (mortar), mash ajo, sal, chicharrón, y fried plátanos until combined but chunky.
9. 9Form into balls o sirve molded.
10. 10Arroz con Gandules:
11. 11In a grande pot, calienta oil y add sofrito. saltea para 2 mins. Add tomate sauce, sazón, y adobo.
12. 12Add gandules, olives, y broth. Bring to a boil.
13. 13Add rice, stir once, y reduce calienta to low. Cover y simmer para 25–30 mins until rice is cooked. Fluff before serving.