Vegan Pernil (Puerto Rican Roast Pork Shoulder)

Experience the bold and irresistible flavors of Puerto Rican cuisine with this Vegan Pernil, a plant-based twist on the traditional roasted pork shoulder. Crafted with tender young green jackfruit, this recipe perfectly mimics the meaty texture of pernil while keeping it completely vegan. Marinated in a zesty blend of garlic, white vinegar, orange juice, and smoky spices like paprika and cumin, the jackfruit soaks up vibrant flavors before being roasted to golden perfection. This fusion of authentic seasoning and wholesome ingredients is ready in just over an hour, making it both flavorful and fuss-free. Perfectly paired with classic sides like arroz con gandules, beans, or fried plantains, this vegan pernil is a game-changer for your next dinner party or holiday feast.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) canned young green jackfruit
• 2 tablespoons olive oil
• 5 large garlic cloves
• 3 tablespoons white vinegar
• 2 tablespoons orange juice
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon onion powder
• 2 bay leaves
• 1 cup vegetable broth

Directions

Step 1

Drain and rinse the canned jackfruit thoroughly under cold water. Pat dry with paper towels to remove excess moisture.

Step 2

Using your fingers or a fork, shred the jackfruit pieces into a pork-like texture. Gently squeeze out any additional liquid and set aside.

Step 3

In a large mixing bowl, combine the olive oil, minced garlic, white vinegar, orange juice, smoked paprika, ground cumin, dried oregano, ground black pepper, salt, and onion powder. Mix to form a marinade.

Step 4

Add the shredded jackfruit to the marinade, ensuring each piece is well-coated. Allow it to marinate for at least 10 minutes to absorb flavors.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

In a large oven-safe skillet or frying pan, heat a bit more olive oil over medium heat.

Step 7

Add the marinated jackfruit to the skillet and cook for 10 minutes, stirring occasionally, until it starts to brown.

Step 8

Pour the vegetable broth into the skillet and add the bay leaves. Stir everything gently.

Step 9

Transfer the skillet to the preheated oven. Roast the jackfruit in the oven for about 50 minutes, or until it develops a deep, caramelized color, stirring halfway through the cooking time.

Step 10

Remove from oven and adjust seasonings if needed. Serve the vegan pernil hot with your choice of sides such as rice, beans, or plantains.

Nutrition Facts

Serving size	(1518.9g)

Amount per serving	% Daily Value*
Calories	718.6

Total Fat 32.6g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3014.4mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 23.9g	0%
Total Sugars 18.9g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 426.0mg	0%
Iron 7.9mg	0%
Potassium 5912.4mg	0%

*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: 40.1%

Protein: 7.4%

Carbs: 52.5%