Pernil de Cerdo con Guineo Frito
Slow-roasted pork shoulder marinated in garlic and citrus, served with crispy fried plantains for a perfect balance of tender meat and sweet, golden sides. This puerto rican-inspired mexican ready in about 265 minutes pairs Pork shoulder, Garlic, Orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs Pork shoulder
- 6 cloves, minced Garlic
- 1/2 cup Orange juice
- 1/4 cup Lime juice
- 3 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried oregano
- 4, sliced into 1-inch thick rounds Green plantains
- 1/4 cup Vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, mix 6 minced garlic cloves, 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Rub the mixture all over 3 lbs pork shoulder.
- Step 2: Place the pork in a roasting pan and cover with foil. Bake at 325°F for 4 hours until very tender and falling off the bone.
- Step 3: While pork cooks, prepare the plantains: Heat 1/4 cup vegetable oil in a skillet over medium heat. Add 4 sliced green plantains (1-inch thick) and fry for 4 minutes per side until golden and crispy. Drain on paper towels.
- Step 4: Remove pork from oven, let rest for 15 minutes, then slice. Serve the sliced pork with the fried plantains, drizzling the pan juices from the pork over the top.
Frequently asked questions
How long does Pernil de Cerdo con Guineo Frito take to make?
Total time is about 265 minutes (25 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pernil de Cerdo con Guineo Frito?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Pernil de Cerdo con Guineo Frito?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pernil de Cerdo con Guineo Frito for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pernil de Cerdo con Guineo Frito?
Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used half the salt and it was still plenty flavorful.
