Slow-Roasted Pernil with Arroz con Gandules and Roasted Root Vegetables

Succulent, slow-roasted pork shoulder (pernil) with irresistibly crispy skin, intensely flavored with garlic and herbs. Served with traditional rice and pigeon peas and tender roasted yuca and malanga.

• Prep: 40 min
• Cook: 4 hr
• Total: 4 hr 40 min
• Servings: 7
• Cuisine: Puerto Rican
• Difficulty: Medium

Dietary

• Nut-Free
• Dairy-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• roast
• comfort food
• savory
• rich
• classic
• special occasion

Ingredients

• 7 pound pork shoulder (bone-in)
• 15 clove garlic (minced)
• 0.25 cup olive oil
• 3 tablespoon adobo seasoning
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1.5 teaspoon black pepper (for vegetables)
• 2 cup long-grain white rice
• 3 cup chicken broth
• 1 can pigeon peas (drained, rinsed)
• 0.25 cup sofrito
• 0.25 cup salt pork (diced)
• 2 teaspoon salt (for rice)
• 2 pound yuca (peeled, cut into 1-inch chunks)
• 1.5 pound malanga (peeled, cut into 1-inch chunks)
• 3 tablespoon olive oil (for vegetables)
• 1 teaspoon adobo seasoning (for vegetables)

Instructions

1. Pat the 7 pounds pork shoulder very dry with paper towels. With a sharp knife, score the fatty skin layer in a crosshatch pattern, being careful not to cut into the meat. Create deep slits all over the meat (under the skin) using a paring knife.
2. In a small bowl, mash or combine the 15 cloves minced garlic, 1/4 cup olive oil, 3 tablespoons adobo seasoning, 1 tablespoon dried oregano, 1 tablespoon ground cumin, and 1 teaspoon black pepper to form a paste.
3. Rub the paste all over the pork shoulder, making sure to work it deeply into the slits and under the skin. Cover the pork and refrigerate for at least 8 hours, or preferably overnight.
4. Preheat oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan, fat side up. Add 1/2 inch of water to the bottom of the pan to prevent drippings from burning. Roast for 3 hours, or until the internal temperature reaches 185°F (85°C).
5. Increase oven temperature to 400°F (200°C). Roast for another 45-60 minutes, or until the skin (cuerito) is very crispy and golden brown. If needed, you can use the broiler for the last 10 minutes to crisp the skin, watching carefully to prevent burning. The internal temperature of the meat should reach 195-200°F (90-93°C) for tender, shreddable pork. Remove pernil from oven and let rest, tented with foil, for at least 20 minutes before carving.
6. While the pernil roasts, prepare the Arroz con Gandules. In a large pot, heat 1 tablespoon of olive oil (not included in recipe count above) over medium heat. Add 1/4 cup diced salt pork and cook until crispy, about 5 minutes. Stir in 1/4 cup sofrito and cook for 2 minutes until fragrant.
7. Add 2 cups long-grain white rice and toast for 2 minutes. Pour in 3 cups chicken broth, 1 (15-ounce) can drained and rinsed pigeon peas, and 2 teaspoons salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
8. Prepare the Roasted Root Vegetables. In a large bowl, toss the 2 pounds yuca and 1 1/2 pounds malanga with 3 tablespoons olive oil, 1 teaspoon adobo seasoning, and 1/2 teaspoon black pepper. Spread them in a single layer on a baking sheet.
9. Roast vegetables alongside the pernil during the last 45-60 minutes, or until tender and lightly caramelized. Turn occasionally for even cooking.
10. Carve the pernil, making sure to separate the crispy skin. Serve with Arroz con Gandules and Roasted Root Vegetables.

Notes

Marinating the pernil overnight is crucial for maximum flavor. The crispy skin (cuerito) is a prized component, so be sure to get it perfectly golden and crunchy.

Nutrition (per serving)

• Calories: 1150
• Protein: 78.4 g
• Carbohydrates: 75.6 g
• Fat: 57.1 g
• Fiber: 9.2 g
• Sodium: 1890 mg
• Saturated Fat: 20.5 g
• Sugar: 5.8 g
• Cholesterol: 240 mg