Name: Pernil Slow-Roasted Pork Shoulder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Pork shoulder; 3 cloves Garlic; 1 tsp Dried oregano; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lime juice; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Pigeon peas; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pernil Slow-Roasted Pork Shoulder

Slow-roasted pork shoulder marinated in garlic and oregano, served with savory pigeon peas for a melt-in-your-mouth experience.

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NUTRITION

Protein

31.1g

Fat

40.0g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

3 cloves Garlic

1 tsp Dried oregano

0.25 tbsp Extra virgin olive oil

1 tbsp Lime juice

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Pigeon peas

1 tbsp Fresh cilantro

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PREPARATION

1
In a small bowl, whisk together the minced garlic, dried oregano, olive oil, lime juice, sea salt, and black pepper to create the adobo rub.
2
Score the fat cap of the pork shoulder in a diamond pattern and rub the marinade deeply into the cuts and all over the meat.
3
Place the pork in a slow cooker or a heavy Dutch oven and cook on low for 8 hours until the meat is tender and easily pulls apart.
4
Once cooked, remove the pork and shred it into large chunks, ensuring some of the crispy exterior bits are mixed in.
5
In a small saucepan, gently warm the pigeon peas with a splash of the pork juices and top with fresh cilantro.
6
Serve the shredded pernil alongside the warm pigeon peas for a traditional and protein-packed Puerto Rican meal.