Pernil with Arroz con Gandules

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 1050 min · Pork · gluten-free, dairy-free, high-protein

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Ingredients

• 1 1/2 lb bone-in, skin-on pork shoulder (picnic)
• 3 garlic cloves
• 1/2 tbsp dried oregano
• 1/4 tbsp ground annatto (achiote)
• 1/4 tbsp ground cumin
• 1/2 tsp ground coriander
• 1 oranges
• 1 limes
• 1/2 tbsp white vinegar
• 1/4 cup olive oil
• 1/2 cup medium-grain rice
• 2 (15 oz) cans canned pigeon peas (gandules)
• 1 yellow onion
• 1 green bell pepper
• 1 bunch fresh cilantro
• 1 (8 oz) can tomato sauce
• 3/4 cup chicken broth
• 1/4 cup pimento-stuffed green olives
• 1 bay leaves

Method (tap to check — screen stays awake)

1. The night before, stir together the house annatto sazón-citrus rub: 12 mashed garlic cloves, oregano, annatto, cumin, coriander, 2 tablespoons salt, the juice of the oranges and limes, the vinegar, and the olive oil. Reserve 1 tablespoon of the wet rub for the rice.
2. Cut deep slits all over the pork (under the skin flap too, keeping the skin attached), work the rub into every slit and surface, and marinate skin-side up, uncovered in the fridge, at least 12 hours.
3. Roast at 350F, skin-side up in a pan with 1 cup water, covered tightly with foil, for 4 hours.
4. Uncover, raise the oven to 450F, and roast 30 to 40 minutes more until the skin blisters into crackling chicharrón and the meat hits 195F at the bone — it should shred with a fork, not slice.
5. Rest the pernil 30 minutes, tented loosely so the skin stays crisp.
6. While the pork rests, make the rice: sauté the diced onion, diced bell pepper, and the chopped cilantro stems in a heavy pot 5 minutes to build a quick sofrito.
7. Stir in the tomato sauce, the reserved tablespoon of rub, the drained gandules, olives, and bay leaves; cook 2 minutes.
8. Add the rice, broth, and 1 teaspoon salt. Boil uncovered until the liquid drops level with the rice, then cover, drop to low, and steam 25 minutes. Don't skip scraping up the pegao — the crusty bottom rice is the cook's reward.
9. Carve the pork off the bone in big shreds, break the chicharrón into shards for the top, and serve over the rice with cilantro leaves scattered over everything.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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