Arroz con Gandules y Pernil y Mojito

La Cocina De Christine

"Spanish Yellow Rice and Oven Roasted Pork Shoulder with Mojito"
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Original recipe yields 6 servings

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  1. Meat Prep: Pre-Heat oven to 375, Take meat and rinse, once its clean lay the meat on the cutting board. Take the sharp knife and start stabbing 1/2" inch holes all over.
  2. Set the meat aside and prep the seasoning for it. Meat Seasoning: Mix in small bowl 2 tablespoons of Adobo, 1 pack of Sazon, 1 tablespoon black pepper & garlic powder, 2 table spoons of olive oil, 3 or 4 table spoons of white vinegar. Stir for one minute if too thick add more vinegar. Take 2 garlic cloves and blend. Insert minced garlic in the holes of the Pork. Add the mix seasoning all over. Saturate entire meat. Place meat in the baking bag and tie a knot. Take the bagged meat and place it in the baking pan in the oven. Cook for 2-2.5 hours. It depends on the size. The bigger the meat the longer it needs to stay. Once its cooked carefully stab the bag and let all the heat out. Take the baking pan out remove the bag and carefully adjust the meat to where the thick skin side is facing up. Sprinkle salt on the skin only,Turn on the broiler and pop the meat back in the oven for 5-6 minutes. Let it sit until skin is hard. Spanish people like to eat the crunchy skin. Once the meat is complete let it sit for 10-15 minutes on top of stove to cool down. Start cutting into several small pieces. The size doesn't matter, b/c the meat should be so soft that it should shred while your cutting.Leave the juice in the meat to keep it moist. Then serve with rice. Spanish Rice and Beans: Set Stove to Medium heat & place med size pot on top. Add 3 table spoons of olive oil or veg oil, 1 pack of Sazon, 1 pack of chicken bullion, 1 ham, 1 can of tomato sauce, small slices of chorizo, and 2 table spoons of Sofrito and let it cook for 2-3 minutes. Occassionally stir! Add 3 cups of clean rice, 1 can of pigeon peas with the water in the can and stir. Add more water if the juice is not above rice. Add 2 tablespoons of oils and stir, put on high meat and let vaporize the juice. Once the juice is almost gone turn meat to med low and cover. Let the rice cook for 12-15 minutes. Occasionally stir and taste the rice to make sure it's cooked.
  3. Note: If by any chance after 10 minutes it's still hard add a little water and cover. Once rice is cooked serve with pernil/pork shoulder. Finally the Mojito: It's basically a garlic lime sauce/juice that you sprinkle over the meat and rice if you want to. It's really good. Take 3 or 4 garlic cloves and mash or blend. Try to liquefy it. Add 1 table spoon of salt, 1 teaspoon of black pepper, 2 to 3 freshly squeezed limes, 3 table spoons of olive oil and mix together. Place entire contents in a small bowl and let each individual add their own spoon fulls on their food.


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