Jul 14 2026
Restaurants›Rubamba Restaurant›La De Pernil Recipe

La De Pernil Recipe

Inspired by Rubamba Restaurant
Time5h
Serves6

Roasted pork shoulder, black beans, sweet plantains, avocado, tomato slice.

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Ingredients

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Pork Shoulder

Black Beans

Sweet Plantains

Garnishes

Method

Pork Shoulder Preparation

  1. 1

    Marinate the Pork

    In a bowl, combine garlic, onion, cumin, oregano, salt, black pepper, olive oil, orange juice, and lime juice. Mix well. Rub the mixture all over the pork shoulder and let it marinate for at least 4 hours, preferably overnight in the refrigerator.

  2. 2

    Roast the Pork

    Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan. Cover with foil and roast for about 4 to 5 hours, or until the pork is tender. Remove the foil during the last hour to allow the top to brown.

  3. 3

    Rest and Shred

    Once cooked, remove the pork from the oven and let it rest for 20 minutes. Shred the pork using two forks.

Black Beans Preparation

  1. 4

    Sauté the Aromatics

    In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.

  2. 5

    Cook the Beans

    Add the black beans, cumin, and salt to the saucepan. Stir to combine and let simmer for about 10 minutes until heated through.

Sweet Plantains Preparation

  1. 6

    Slice the Plantains

    Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.

  2. 7

    Fry the Plantains

    In a large skillet, heat vegetable oil over medium heat. Fry the plantain slices for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Assembly

  1. 8

    Plate the Dish

    On a serving plate, layer the shredded pork, black beans, and fried plantains. Top with sliced avocado and tomato. Serve warm.

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