Roast Pork Shoulder with Spanish rice

Roast Pork Shoulder with Spanish rice Recipe

Spanish Roast Pork Shoulder is known as Pennill or Pernil pronounced perr-neel and is a slow roasted piece of pork, usually shoulder or leg and is lovely served with Spanish Rice.  This is a very popular dish to be shared during family holidays, such as during a Christmas Eve Feast.

Ingredients

1 (5-pound) pork shoulder → 1 (2.3 kg) pork shoulder

Sofrito

• 60 mL (¼ cup) sofrito

• 1 green pepper, minced

• 1 onion, minced

• ½ bunch coriander, chopped

• 60 mL (¼ cup) olive oil

• 12 whole garlic cloves, slightly smashed

• 3 envelopes sazon seasoning (about 1½ tbsp / 21 g total)

Rice and Peas Mixture

• 40 g (¼ cup) diced onions

• 30 g (2 tbsp) butter

• 2 envelopes sazon seasoning (about 1 tbsp / 14 g)

• 1 tbsp adobo seasoning (about 15 g)

• 380 g (2 cups) long-grain rice

• 950 mL (4 cups) water

• 2 tbsp sofrito (about 30 mL)

• 1 (450 g / 16 oz) can pigeon peas

• 2 tbsp chopped fresh coriander leaves, to garnish

Homemade Adobo Seasoning

• 60 mL (¼ cup) sweet paprika

• 30 mL (2 tbsp) ground black pepper

• 30 mL (2 tbsp) onion powder

• 30 mL (2 tbsp) dried oregano

• 30 mL (2 tbsp) ground cumin

• 15 mL (1 tbsp) chipotle chili powder

Homemade Sazon Seasoning

• 15 mL (1 tbsp) ground coriander

• 15 mL (1 tbsp) ground cumin

• 15 mL (1 tbsp) ground annatto seeds (achiote) or turmeric

• 15 mL (1 tbsp) garlic powder

• 15 mL (1 tbsp) salt

• 10 mL (2 tsp) dried oregano

• 5 mL (1 tsp) ground black pepper

METHOD - Roast Pork Shoulder with Spanish rice 

1. Make the Sofrito
In a food processor, add the green pepper, onion, and coriander. Pour in olive oil and blend until smooth.
→ Reserve 2 tablespoons for the Spanish rice.
Cook’s Note: Store any leftover sofrito in the refrigerator for up to 10 days.

2. Prepare the Pork

• Preheat the oven to 150°C (300°F).

• Cut off two slices of pork (about 60 mL / ¼ cup) and set aside for the rice.

• Using a sharp knife, make at least 12 small slits in the pork shoulder.

• Insert one garlic clove into each slit.

• In a small bowl, combine the sazon and adobo seasonings, then mix in 60 mL (¼ cup) sofrito.

• Rub this mixture all over the pork shoulder.

Place the pork in a large roasting pan, cover tightly with foil, and roast for 3 hours.
Remove the foil, increase oven temperature to 200°C (400°F), and roast for another 20 minutes, until the skin is crispy and golden.

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Make the Spanish Rice

In a large saucepan over high heat, sauté the diced onions and reserved pork pieces in butter until lightly browned.
Add the sazon, adobo, rice, water, and reserved sofrito.
Cook’s Note: Do not stir at any point during cooking.

Cook for about 10 minutes, or until the water level is nearly even with the rice.
Add the pigeon peas and coriander, cover with a lid, reduce heat to low, and cook until all water is absorbed and the rice is tender.
Remove from heat and fluff lightly before serving.

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