Slow-Roasted Pernil with Plantains and Cilantro
Fall-off-the-bone pork shoulder slow-roasted to perfection, served with caramelized plantains and fresh cilantro. This puerto rican-inspired slow cooker ready in about 140 minutes pairs trimmed 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 400 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
- 2 lb, trimmed pork shoulder
- 3 tbsp adobo seasoning
- 2 tbsp olive oil
- 2 large, peeled and sliced plantains
- 1/4 cup chicken broth
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 325°F. Rub 2 lb pork shoulder with 3 tbsp adobo seasoning, coating evenly. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat and sear pork for 3 minutes per side until browned.
- Step 2: Transfer skillet to oven and roast for 2 hours until pork is tender and falling off the bone.
- Step 3: While pork roasts, heat remaining 2 tbsp olive oil in a separate skillet over medium heat. Add 2 large plantains (peeled and sliced) and cook for 5 minutes until golden, then add 1/4 cup chicken broth and simmer for 5 minutes until tender.
- Step 4: Remove pork from oven, let rest for 10 minutes, then shred with two forks. Stir shredded pork into plantains, then stir in 1/4 cup fresh cilantro and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pernil with Plantains and Cilantro take to make?
Total time is about 140 minutes (20 min prep + 120 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 Slow-Roasted Pernil with Plantains and Cilantro?
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 trimmed pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Pernil with Plantains and Cilantro?
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 Slow-Roasted Pernil with Plantains and Cilantro 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 Slow-Roasted Pernil with Plantains and Cilantro?
Puerto Rican slow cooker 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
- ★★★★★
The slow-roast method made the pork incredibly juicy. My abuela would approve!
- ★★★★★
Authentic Puerto Rican flavors in my slow cooker! The cilantro finish made it shine—no more takeout for Sunday dinners.
- ★★★★★
This pernil was fall-off-the-bone tender and the plantains caramelized perfectly. My whole family asked for seconds!
