Pernil Inspired Slow-Cooked Pork with Arroz con Gandules

Name: Pernil Inspired Slow-Cooked Pork with Arroz con Gandules
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 2 pound pork shoulder (trimmed of excess fat and cut into 2-inch chunks); 8 clove garlic (minced); 0.25 cup olive oil; 2 tablespoon apple cider vinegar; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 1 yellow onion (medium, chopped); 1 can pigeon pea (15 ounce, rinsed and drained); 1 can tomato sauce (8 ounce); 1.5 cup long-grain white rice (uncooked); 3 cup chicken broth; 2 tablespoon fresh cilantro (chopped)

Tender, succulent slow-cooked pork shoulder marinated in a pungent garlic-herb mixture, served with classic Puerto Rican arroz con gandules (rice with pigeon peas).

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Servings: 5
Cuisine: Latin
Difficulty: Medium
Cost: $4.23/serving

Dietary

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

Ingredients

2 pound pork shoulder (trimmed of excess fat and cut into 2-inch chunks)
8 clove garlic (minced)
0.25 cup olive oil
2 tablespoon apple cider vinegar
1 tablespoon dried oregano
1 teaspoon ground cumin
1.5 teaspoon salt
0.5 teaspoon black pepper
1 yellow onion (medium, chopped)
1 can pigeon pea (15 ounce, rinsed and drained)
1 can tomato sauce (8 ounce)
1.5 cup long-grain white rice (uncooked)
3 cup chicken broth
2 tablespoon fresh cilantro (chopped)

Instructions

In a large bowl, combine minced garlic, 1/4 cup olive oil, apple cider vinegar, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pork shoulder chunks and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
Preheat oven to 325°F (160°C). Remove pork from marinade (do not discard marinade) and pat dry.
Heat a Dutch oven or large oven-safe pot over medium-high heat. Add a splash of olive oil if needed. Sear pork chunks in batches until browned on all sides. Remove pork and set aside.
Add chopped yellow onion to the Dutch oven and sauté until softened, about 5 minutes. Stir in the reserved marinade and cook for 1 minute.
Return pork to the Dutch oven. Add 1 can pigeon peas, 1 can tomato sauce, and 1 1/2 cups long-grain white rice. Pour in 3 cups chicken broth and stir everything together. Bring to a simmer.
Cover the Dutch oven tightly and transfer to the preheated oven. Bake for 3 1/2 to 4 hours, or until the pork is fork-tender and the rice has absorbed all the liquid. Check halfway through and add a little more broth or water if it seems dry.
Remove from oven, let rest for 10 minutes, then shred the pork directly in the pot. Fluff the rice gently with a fork. Serve hot, garnished with fresh cilantro, if desired.

Notes

This slow-cooked pork dish is incredibly flavorful and fork-tender, perfect for a relaxed weekend meal. It tastes even better the next day, making it excellent for meal prepping. Store any leftovers in an airtight container for up to 4 days.

Nutrition (per serving)

Calories: 610
Protein: 42.5 g
Carbohydrates: 65.2 g
Fat: 19.8 g
Fiber: 9.1 g
Sodium: 1250 mg
Saturated Fat: 5.8 g
Sugar: 4.1 g
Cholesterol: 120 mg