{"id":12167,"date":"2025-08-27T16:57:09","date_gmt":"2025-08-27T16:57:09","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12167"},"modified":"2025-08-27T16:57:24","modified_gmt":"2025-08-27T16:57:24","slug":"crispy-pernil-with-flavor-packed-sofrito","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/08\/27\/crispy-pernil-with-flavor-packed-sofrito\/","title":{"rendered":"Crispy Pernil with Flavor-Packed Sofrito"},"content":{"rendered":"<p><strong><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Sofrito<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 cup garlic cloves<\/li>\n<li>1 bunch cilantro<\/li>\n<li>2 red bell peppers<\/li>\n<li>10 small sweet peppers (aj\u00edes dulces, if available)<\/li>\n<li>2 green bell peppers<\/li>\n<li>\u00bd large onion<\/li>\n<li>1\u20132 bunches cilantro<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0\u00a0Roughly chop all ingredients.<\/p>\n<p>2\u00a0\u00a0\u00a0\u00a0Place everything into a blender or food processor.<\/p>\n<p>3\u00a0\u00a0\u00a0\u00a0Blend until smooth, adding a drizzle of oil or a splash of water if needed.<\/p>\n<p>4\u00a0\u00a0\u00a0\u00a0Store in an airtight container in the refrigerator for up to 1 week, or freeze in ice cube trays for longer storage.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pernil (Puerto Rican Roast Pork Shoulder)<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 pork shoulder (with a thick fat cap)<\/li>\n<li>2\u20133 Tbsp sofrito<\/li>\n<li>1 Tbsp ground oregano<\/li>\n<li>1 Tbsp paprika<\/li>\n<li>2 packets of saz\u00f3n (or to taste)<\/li>\n<li>Salt and black pepper (to taste)<\/li>\n<li>1 Tbsp oil (olive or vegetable)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0\u00a0Trim back the fat cap, but keep it attached.<\/p>\n<p>2\u00a0\u00a0\u00a0\u00a0Using a sharp knife, cut 4\u20136 large deep slits into the meat (under the fat and around the shoulder).<\/p>\n<p>3\u00a0\u00a0\u00a0\u00a0In a small bowl, mix sofrito, oregano, paprika, salt, pepper, saz\u00f3n, and oil into a paste.<\/p>\n<p>4\u00a0\u00a0\u00a0\u00a0Rub the seasoning mixture all over the pork, making sure to push it into the slits.<\/p>\n<p>5\u00a0\u00a0\u00a0\u00a0Re-cover the fat cap and marinate overnight in the refrigerator (covered).<\/p>\n<p>6\u00a0\u00a0\u00a0\u00a0When ready to cook, pat the fat cap dry and sprinkle with extra salt and saz\u00f3n.<\/p>\n<p>7\u00a0\u00a0\u00a0\u00a0Preheat oven to\u00a0<strong>350\u00b0F (175\u00b0C)<\/strong>. Place pork in a roasting pan, cover with foil, and bake for\u00a0<strong>about 4 hours<\/strong>, or until tender.<\/p>\n<p>8\u00a0\u00a0\u00a0\u00a0Remove the foil, increase oven temperature to\u00a0<strong>375\u00b0F (190\u00b0C)<\/strong>, and roast uncovered until the fat crisps into\u00a0<em>cuerito<\/em>(crispy pork skin).<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sofrito Ingredients: 1 cup garlic cloves 1 bunch cilantro 2 red bell peppers 10 small sweet peppers (aj\u00edes dulces, if available) 2 green bell peppers \u00bd large onion 1\u20132 bunches cilantro Instructions: 1\u00a0\u00a0\u00a0\u00a0Roughly chop all ingredients. 2\u00a0\u00a0\u00a0\u00a0Place everything into a blender or food processor. 3\u00a0\u00a0\u00a0\u00a0Blend until smooth, adding a drizzle of oil or a splash<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[274],"class_list":["post-12167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Sofrito Ingredients: 1 cup garlic cloves 1 bunch cilantro 2 red bell peppers 10 small sweet peppers (aj\u00edes dulces, if available) 2 green bell peppers \u00bd large onion 1\u20132 bunches cilantro Instructions: 1 Roughly chop all ingredients. 2 Place everything into a blender or food processor. 3 Blend until smooth, adding 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