Slow-Roasted Pernil with Cuban Rice and Garlic Sauteed Spinach
D
David Stanley
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This Slow-Roasted Pernil with Cuban Rice and Garlic Sautéed Spinach is a delicious and flavorful Cuban-inspired dinner that's perfect for feeding a family of 4. The pork shoulder takes some time to slowly roast to tender perfection, but the hands-on prep work is minimal. While the pork roasts, you can easily prepare the fragrant Cuban rice and garlicky spinach side dishes. With a total cook time of about 5 hours, this meal is great for a leisurely weekend dinner. Enjoy the wonderful aromas and flavors of this comforting Cuban feast!
Meat, Eggs, & Dairy
- 4 pounds pork shoulder
- 3 tablespoons butter
Fresh Produce & Herbs
- 2 whole onion
- 1 pound spinach
- 1 whole lime
Seasonings & Spices
- 8 cloves garlic
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Pantry Items
- 2 cups long-grain white rice
- 2 tablespoons olive oil
- 1 cup chicken broth
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