Pernil Asado with Arroz con Gandules and Tostones

A classic slow-roasted pork shoulder, marinated in garlic and adobo, served with flavorful yellow rice and pigeon peas, alongside crispy fried green plantains.

• Prep: 40 min
• Cook: 6 hr
• Total: 6 hr 40 min
• Servings: 8
• Cuisine: Puerto Rican
• Difficulty: Medium

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

• roast
• classic
• comfort food
• crowd-pleaser
• special occasion
• tangy

Ingredients

• 8 pound pork shoulder (boneless)
• 20 clove garlic (minced)
• 2 tablespoon dried oregano
• 2 tablespoon ground cumin
• 2 tablespoon salt
• 1 tablespoon black pepper
• 0.5 cup white vinegar
• 0.25 cup olive oil
• 3 cup long-grain white rice (uncooked)
• 2 can pigeon peas (15 ounces each, drained)
• 1 yellow onion (medium, finely chopped)
• 1 green bell pepper (medium, finely chopped)
• 0.25 cup fresh cilantro (chopped)
• 8 ounce tomato sauce
• 1 package sazon con azafran
• 5 cup chicken broth
• 6 green plantains
• 3 cup vegetable oil (for frying)

Instructions

1. The day before serving, prepare the pernil. In a small bowl, combine the minced garlic, dried oregano, ground cumin, 1 tablespoon salt, black pepper, and white vinegar to form a paste. Score the pork shoulder deeply in several places with a sharp knife. Rub the paste all over the pork, making sure to get it into the crevices. Place the pork in a large roasting pan, cover, and refrigerate overnight.
2. On serving day, preheat your oven to 325°F. Remove the pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes. Pour 1 tablespoon olive oil over the pork.
3. Roast the pernil uncovered for 4 hours. Then, increase the oven temperature to 375°F and roast for another 1 to 2 hours, or until the internal temperature reaches 190°F and the skin is crispy and golden brown. If the skin isn't crisp enough, you can increase the heat to 400°F for the last 15-20 minutes, watching carefully to prevent burning. Remove from oven and let rest for at least 30 minutes before shredding or slicing.
4. While the pernil rests, prepare the Arroz con Gandules. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the yellow onion, green bell pepper, and 4 cloves of the remaining minced garlic. Sauté for 5 minutes until softened.
5. Stir in the chopped fresh cilantro, tomato sauce, sazon con azafran, and pigeon peas. Cook for 2 minutes, stirring frequently.
6. Add the long-grain white rice and 1 teaspoon salt. Stir to coat the rice. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking. Once cooked, let stand covered for 5 minutes, then fluff with a fork.
7. For the Tostones, peel the green plantains and slice them into 1-inch thick pieces. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F.
8. Fry the plantain slices in batches for 3-4 minutes per side, or until lightly golden. Remove with a slotted spoon and place on paper towels to drain excess oil. While still warm, flatten each plantain slice using a tostonera (plantain press) or the bottom of a heavy glass.
9. Return the flattened plantains to the hot oil and fry again for 2-3 minutes per side, or until golden brown and crispy. Season immediately with salt.
10. Serve the shredded pernil hot with Arroz con Gandules and a side of crispy tostones.

Notes

Pernil can be prepared a day in advance for maximum flavor development. Leftover pernil and arroz con gandules reheat well.

Nutrition (per serving)

• Calories: 950
• Protein: 75 g
• Carbohydrates: 80 g
• Fat: 35 g
• Fiber: 7 g
• Sodium: 1400 mg
• Saturated Fat: 12 g
• Sugar: 5 g
• Cholesterol: 180 mg