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Shared By Grace Warren Atwood

Pernil (Slow-Roasted Pork)

Ingredients

  • Soffritto
  • 2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
  • 1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)
  • 1 large bunch cilantro, coarsely chopped (about 1 cup)
  • 1 head of garlic, cloves separated, peeled
  • Pernil and Assembly
  • 1 Tbsp. black peppercorns
  • 2 heads of garlic, cloves separated, peeled
  • 2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)
  • ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
  • 2 Tbsp. dried oregano
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. extra-virgin olive oil, plus more for brushing
  • 1 8–10-lb. skin-on, bone-in pork shoulder
  • Arroz con Gandules (for serving)

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