Pernil with Guava Glaze and Caramelized Plantains

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-roasted pork shoulder glazed with sweet guava and served alongside golden, caramelized plantains for a traditional Puerto Rican dinner. This Puerto Rican-inspired quick recipe, ready in about 210 minutes, pairs pork shoulder, adobo seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 30 min Cook: 180 min Serves 6 Puerto Rican cuisine 650 cal/serving

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Ingredients

3 lbs, bone-in pork shoulder
1/4 cup adobo seasoning
1/4 cup olive oil
1/2 cup guava paste
1/4 cup orange juice
2 large, sliced into 1/2-inch rounds sweet plantains
2 tbsp olive oil
to taste salt
to taste pepper

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Instructions

Step 1: Preheat oven to 325°F. Rub 3 lbs pork shoulder with 1/4 cup adobo seasoning and 1/4 cup olive oil, then place in a roasting pan.
Step 2: Roast the pork for 3 hours until the internal temperature reaches 195°F, then remove from oven and let rest for 20 minutes.
Step 3: While the pork roasts, combine 1/2 cup guava paste and 1/4 cup orange juice in a small saucepan. Simmer over low heat for 5 minutes until smooth and glossy.
Step 4: Slice 2 large sweet plantains into 1/2-inch rounds. Heat 2 tbsp olive oil in a skillet over medium heat and cook the plantain slices for 4 minutes per side until golden and caramelized.
Step 5: Slice the rested pork and brush with the guava glaze. Serve with the caramelized plantains and season with salt and pepper to taste.