Puerto Rican Barbecue Pernil Pork with Yellow Rice and Beans

 

 

 

 

 

 

 

Ingredients

Puerto Rican Barbecue Pernil Pork

1 pork shoulder pork shoulder (bone-in for extra flavor)

6 cloves garlic (minced)

2 tablespoons olive oil

2 tablespoons sofrito (homemade or store-bought)

2 tablespoons adobo seasoning

1 tablespoon ground cumin

1 tablespoon dried oregano

1 cup orange juice

1 cup pineapple juice

1 cup chicken broth
Yellow Rice and Beans

2 cups long-grain rice

1 can pinto beans (drained and rinsed)

1 packet sazon seasoning

1 teaspoon ground turmeric

4 cups water

2 tablespoons olive oil

1 teaspoon salt

Instructions

Marinating the Pork
Prepare the Marinade
In a blender, combine 1 cup of orange juice, ½ cup of lime juice, 8 cloves of garlic, 1 tablespoon of oregano, 1 tablespoon of cumin, 1 tablespoon of salt, and 1 teaspoon of black pepper. Blend until smooth
Marinate the Pork
Place a 5-7 lb pork shoulder in a large resealable bag or container. Pour the marinade over the pork, making sure it’s well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Cooking the Pernil Pork
Preheat the Oven
Preheat your oven to 300°F (150°C).
Roast the Pork
Place the marinated pork in a roasting pan and cover it with aluminum foil. Roast in the preheated oven for about 4-5 hours, or until the meat is tender and falling apart.
Making Yellow Rice and Beans
Cook Yellow Rice
In a saucepan, heat 2 tablespoons of oil over medium heat. Add 1 cup of medium-grain rice and sauté until lightly golden. Stir in 2 cups of chicken broth, a pinch of saffron, and salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Prepare Beans
In a separate pot, heat 1 tablespoon of oil. Sauté ½ cup of diced onions, ½ cup of diced bell peppers, and 2 minced garlic cloves until softened. Add 2 cans of drained and rinsed black beans, 1 teaspoon of cumin, salt, and pepper. Cook for 10-15 minutes, mashing some beans for a creamy texture.
Serving the Dish
Slice and Serve
Once the pork is tender, remove it from the oven and let it rest for 15 minutes. Slice or shred the meat as desired.