|slow roasted pork shoulder swimming in the rendered fat|
After the long cooking process (5-6 hours) and resting the pernil for about 30 minutes, it was very easy to just use a fork to pull the meat. Tender chunks of pernil are shown above served with a black bean side dish and steamed rice. The rice was tossed in a little bit of the flavorful drippings from the roast. Fried plantains may be served to complete the meal.
|leftover pernil turned out good for tacos the next day|