Puerto Rican Pernil-Style Slow-Roast Pork with Rice
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Ingredients
- 1200 g pork shoulder joint
- 6 garlic cloves
- 1 tbsp dried oregano
- 2 lime
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 929 kcal
- Protein
- 61.5 g
- Carbohydrate
- 61.6 g
- of which sugars
- 0.8 g
- Fat
- 47.4 g
- of which saturates
- 16.7 g
- Fibre
- 2.3 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Crush the garlic cloves with the dried oregano, the juice of the limes and a little salt, and rub all over the pork shoulder, cutting a few slits in the skin so it penetrates.
- 2
Put the pork in a roasting tin and roast for 1 hour 30 minutes, until very tender and no pink remains.
- 3
Turn the oven up to 220C (200C fan, gas 7) for the final 15 minutes to crisp the skin.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Rest the pork for 10 minutes, then carve and serve with the rice.
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