Every year, B and I invite a bunch of friends over to watch the Oscars. We usually make it an event, like a dinner party gathering.

A few weeks ago, I had pernil asado for lunch at my firm’s offices in Silicon Valley. That meal was so good that I decided to learn how to replicate it at home. My first attempt was ok but didn’t really approach that level of deliciousness. Fortunately I found a recipe that works for my second attempt.

And if you take a look at the pictures, I’d say we had a smashing success.

Incidentally, the recipe for the arroz con gandules (“rice with pigeon peas”) can be found here. You’ll note that the sofrito used in the arroz recipe differs quite a bit, but the method is the same.

Chopped bacon in the Dutch oven.

Bacon and onion.

Bacon and onion.

Bacon and onion.

Added the sofrito and cilantro.

Added the tomato paste and rice. I sauteed the rice and tomato paste for a minute or so, then added chicken stock, saffron and olives. Brought this mixture to a boil, then simmered on low heat, covered, until the rice was done. I added some canned pigeon peas in the last ten minutes of cooking and seasoned with salt and pepper.

Arroz con gandules. For non-Spanish speakers, that’s rice with pigeon peas.

View inside the oven.

On the way to being pernil.

Side view.

Slow-roasted pork shoulder.

Slow-roasted pork shoulder.

Very tasty pork crackling.

Roast pork shoulder.

Pernil asado con mojo.