Pernil & Polenta

Yield: 8-10 servings

Time: Overnight prep, 6-7 hour cook

Pernil and Arroz con Gandules (rice with peas) is a Puerto Rican roasted pork dish usually served around Christmas and New Years. Pork shoulder or butt is marinated in a paste of different spices, herbs, oil and a lot of garlic. After a low, slow roast the pork becomes fork-tender and super fragrant. I, of course, add an Italian twist to this delicious dish. Instead of rice, this Pernil is served over cheesy polenta and topped with my version of an Italian sofrito. Try any left over pork on tacos or pulled pork sandwiches!

Pernil Ingredients:

• 1 (5-7lbs.) bone-in pork shoulder/butt

• Avocado oil

• 1 head of garlic

• Fresh oregano

• Adobo seasoning

• 1 package of Sazón (with culantro)

• Paprika

• Kosher salt

• Black pepper

• Fresh lime (lemon or orange are delicious too!)

Sofrito Ingredients:

• 1 bell pepper

• 2 Roma tomatoes

• 1 cubanelle pepper

• 2 Italian long hots, seeded

• 1/2 yellow onion

• 1 cup Cilantro

• 4 Garlic cloves

• Kosher salt

• White wine vinegar

Polenta Ingredients:

• 6 cups water

• 1 3/4 cup yellow cornmeal

• Unsalted butter

• 2 garlic cloves

• Parmesan cheese

• Kosher salt

Special Equipment:

• Mortar and pestle

• Blender or food processor

Directions

Step One:

Use a paring knife to create small slits all over the surface of the pork, both on the fat cap and the underside. Coat pork with kosher salt and let sit 30 minutes.

Step Two:

In a mortar, combine sazón packet and equal parts Adobo, paprika, oregano, salt, and pepper. Using the pestle, crush 8-9 cloves of garlic into the spices and herbs until paste begins to form. Drizzle in just enough avocado oil to loosen up the paste, about 1/2 cup.

Step Three:

Thoroughly coat pork with marinade, making sure to insert it into the slits created earlier. Wrap tightly in plastic wrap and let chill overnight or at least 3 hours.

Tip: If you’re a big garlic fan, try sticking cloves of garlic in the same slits you made for the marinade.

Step Four:

Preheat oven to 300º. Make sure to bring pork to room temperature before roasting.

Step Five:

Score the fat cap of the pork shoulder; no more than 1/2 inch deep and in a crosshatch pattern. Place pork on the rack of a roasting pan and cover with aluminum foil.

Step Six:

Roast pork for 3 hours then uncover and cook for another 3-4 hours or until meat is fork-tender and the bone pulls cleanly from the meat. Let rest 30-45 minutes before shredding.

Step Seven:

Meanwhile, bring 6 cups of water to a boil; season generously with salt. Slowly whisk in cornmeal, removing lumps as much as possible. Cook over low heat for 10-15 minutes until cornmeal has hydrated and thickened. Stir in a few tablespoons of butter. Once at desired texture, finely grate in 2 cloves of garlic and about 1 cup of Parmesan cheese. Taste and adjust to your liking with kosher salt. Add more/less garlic and cheese if wanted! Set aside.

Step Eight:

In a blender or food processor, pulse together bell pepper, Roma tomatoes, cubanelles, long hots, onion, cilantro, and garlic. You can make the mixture as chunky or smooth as you like! Add in 1/2 a capful of white wine vinegar to brighten the sofrito. Season to taste with kosher salt.

Step Nine:

Shred pork with two forks. Juice 1 lime (or your preferred citrus) directly over pork and mix.

Serve over a large dollop of polenta. Top with sofrito and a sprinkling of fresh cilantro!