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SANDWICH - PORK ROAST - Pernil and Sofrito Sandwich
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| The Chew Patti Moreno's PERNIL AND SOFRITO SANDWICH For the Pernil: | |
| 5 pounds | Pork Shoulder |
| 8-10 | Garlic cloves, (peeled) |
| 1 cup | Sofrito, (see below) |
| French Bread to serve For the Sofrito: | |
| 1 bunch | Scallions, (chopped) |
| 1 bunch | Cilantro leaves with stems |
| 1 head | organic Garlic, (peeled) |
| 1/2 cup | Spanish Olive Oil |
| 1/4 cup | Vinegar |
| 1 packet | Sazon Goya |
| 1 | Green Bell Pepper, (seeded and chopped) |
For the Pernil: Preheat oven to 400 degrees F. With a knife, stab 8 to 10 holes in the pork and rub sofrito all over it and into holes. Insert garlic cloves into holes. Place the roast, skin-side up, in a roasting pan and cover it with aluminum foil. After 2 hours of roasting at 400 degrees, lower the temperature to 350 degrees. Roast a total of 45 minutes per pound. The roast is done when a meat thermometer inserted in the thickest part of meat reads 160 degrees.
Uncover the roast, and bake 30 more minutes so that the skin gets crispy. Let the meat rest for at least 15 minutes before slicing. Serve on French bread.
For the Sofrito: In a food processor or blender, combine the scallions, cilantro, garlic and bell pepper. Add olive oil, vinegar and Sazon Goya. Blend the ingredients until the consistency is just slightly chunky.
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