Pernil (Slow-Roasted Pork)

Soffritto

2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)

1 medium onion, coarsely chopped (about 1 cup)

2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped

1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)

1 large bunch cilantro, coarsely chopped (about 1 cup)

1 head of garlic, cloves separated, peeled

Pernil and Assembly

1 Tbsp. black peppercorns

2 heads of garlic, cloves separated, peeled

2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)

½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt

2 Tbsp. dried oregano

2 Tbsp. white wine vinegar

2 Tbsp. extra-virgin olive oil, plus more for brushing

1 8 to 10-lb. skin-on, bone-in pork shoulder

Arroz con Gandules (for serving)

Special Equipment

A spice mill or mortar and pestle

Directions at bonappetit.com

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