El Borincano

Transport your taste buds straight to Puerto Rico with *El Borincano*, a vibrant, flavor-packed dish that brings the island’s culinary traditions to life. Featuring succulent roasted pernil (pork shoulder) marinated in a zesty blend of garlic, adobo, oregano, and fresh lime juice, this recipe delivers bold, savory flavors in every bite. The pernil is paired with aromatic sofrito-infused arroz con habichuelas (rice with red beans), a staple of Puerto Rican cuisine, and golden, twice-fried tostones for a crisp, satisfying crunch. Garnished with a sprinkle of fresh cilantro, this hearty meal is perfect for family dinners or special occasions. With a slow-roasting technique for tender meat and traditional frying methods for tostones, *El Borincano* is an irresistible celebration of authentic Puerto Rican flavors and textures.

Nutriscore Rating: 69/100

Prep Time:40 mins

Cook Time:210 mins

Total Time:250 mins

Servings: 6

Ingredients

• 3 lbs Pork shoulder (pernil)
• 6 pieces Garlic cloves
• 3 tbsp Olive oil
• 2 tbsp Adobo seasoning
• 1 tsp Ground black pepper
• 1 tsp Dried oregano
• 2 tbsp Fresh lime juice
• 1 cup Sofrito
• 2 cups Medium-grain rice
• 3 cups Chicken stock
• 1.5 cups Red kidney beans (cooked or canned)
• 2 pieces Green plantains
• 2 cups Vegetable oil (for frying)
• 1 tsp Salt
• 0.25 cup Cilantro (for garnish)

Directions

Step 1

1. Prepare the pernil: In a small bowl, mix olive oil, crushed garlic, adobo seasoning, black pepper, dried oregano, and lime juice to form a marinade.

Step 2

2. Using a sharp knife, make small slits in the pork shoulder and rub the marinade evenly into the meat, ensuring the marinade penetrates the slits. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 3

3. Preheat oven to 325°F (165°C). Place the marinated pork shoulder in a roasting pan and cover with aluminum foil. Roast for 3 hours, basting occasionally with its juices. In the last 30 minutes, uncover the pork to allow the skin to crisp up.

Step 4

4. While the pork is roasting, prepare the rice: Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the sofrito and cook until fragrant, about 2 minutes.

Step 5

5. Add the rice to the pot and toast for 1 minute, stirring frequently. Pour in the chicken stock and season with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and fluffy.

Step 6

6. Heat the kidney beans in a small saucepan over low heat, adding a splash of water if needed to prevent sticking. Season with salt to taste.

Step 7

7. Prepare the plantains: Peel the green plantains and slice them into 1-inch thick rounds. Heat the vegetable oil in a frying pan over medium-high heat. Fry the plantain slices until golden brown, about 2 minutes on each side, then remove and drain on paper towels.

Step 8

8. Using the bottom of a glass or a tostonera (plantain press), gently flatten each fried plantain slice into a disk. Return the flattened plantains to the oil and fry again until crispy, about 1 minute. Drain on paper towels and sprinkle with salt.

Step 9

9. To assemble the dish, serve a generous portion of arroz con habichuelas (rice with beans) alongside a slice of roasted pork shoulder. Add a few tostones (fried plantains) to the plate and garnish with fresh cilantro.

Step 10

10. Serve hot and enjoy the authentic flavors of Puerto Rico!

Nutrition Facts

Serving size	4423.6 grams (4423.6g)

Amount per serving	% Daily Value*
Calories	9658

Total Fat 791.10g	1014%
Saturated Fat 168.30g	842%
Polyunsaturated Fat 4.00g
Cholesterol 1139mg	380%
Sodium 7110mg	309%
Total Carbohydrate 346.00g	126%
Dietary Fiber 42.40g	151%
Total Sugars 41.70g
Protein 350.10g	700%

Vitamin D 0IU	0%
Calcium 544mg	42%
Iron 34mg	190%
Potassium 7791mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 14.1%

Carbs: 14.0%