Pernil (daily Special) Recipe
Served with rice and bean
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Ingredients
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Main Ingredients
Rice and Beans
Method
Preparing the Pernil
- 1
- 2
Marinate the Pork
Place the pork shoulder in a large dish. Pour the marinade over the pork, making sure to coat it evenly. Cover and refrigerate for at least 12 hours, preferably overnight.
- 3
Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for roasting the pork.
- 4
Roast the Pork
Remove the pork from the marinade and place it in a roasting pan. Roast in the preheated oven for approximately 4 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
- 5
Rest the Pernil
Once cooked, remove the pernil from the oven and let it rest for at least 30 minutes before slicing.
Cooking the Rice and Beans
- 6
- 7
Cook the Rice
Add the white rice to the pot and stir well to coat the rice in the oil. Pour in 4 cups of water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and water is absorbed.
- 8
Heat the Beans
In a separate pot, heat the black beans over medium heat, stirring occasionally until warmed through. Season with salt to taste.
