🇵🇷 Puerto Rican Style Pernil with Arroz con Gandules & Potato Salad

Crispy roasted pork, flavorful Puerto Rican rice, and creamy potato salad — a comforting plate full of Caribbean flavor! Perfect for family dinners, holidays, or weekend gatherings. ✨

Ingredients

For the Pernil (Roasted Pork)

• 2–3 kg pork shoulder with skin
• 6 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp cumin
• Juice of 1 lime
• 2 tbsp white vinegar

For the Arroz con Gandules

• 2 cups long grain rice
• 1 can pigeon peas (gandules)
• 2 tbsp sofrito
• 1/2 cup tomato sauce
• 3 cups chicken broth
• 1 tsp sazón seasoning
• 1/2 tsp cumin
• 1/4 cup diced ham or bacon
• 1 tbsp capers (optional)

For the Potato Salad

• 4 potatoes, boiled and cubed
• 3 boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 tbsp mustard
• Salt and pepper to taste

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Instructions

1. Prepare the Pernil

1. Mix garlic, olive oil, salt, pepper, oregano, paprika, cumin, lime juice, and vinegar.
2. Rub the seasoning all over the pork shoulder and marinate overnight for best flavor.
3. Roast at 160°C (320°F) for about 4–5 hours until tender.
4. Increase heat to 220°C (425°F) for the final 20 minutes to crisp the skin.

2. Cook the Rice

1. Sauté ham or bacon with sofrito for 2–3 minutes.
2. Add tomato sauce, gandules, sazón, cumin, and capers.
3. Stir in rice and chicken broth.
4. Cover and cook on low heat for 20–25 minutes until rice is fluffy.

3. Make the Potato Salad

1. Mix potatoes, eggs, mayonnaise, mustard, salt, and pepper.
2. Chill before serving for the best taste.