A rough approximation of Seville orange juice may be attained

through the following: For 1/2 cup blended juice, combine 1

teaspoon finely grated grapefruit rind, 3 tablespoons orange juice, 3
tablespoons grapefruit juice and 2 tablespoons lemon juice.

1. Pernil

INGREDIENTS

8-10 pounds of pernil (bone-in pork shoulder, skin on)

1 lime

7-8 garlic cloves

2 tbsp of cooking oil (any)

2 tbsp of vinegar (any)

2 tsp of salt

2 tsp of oregano

2 tbsp sofrito

2 tbsp of cilantro and white onion (blended)

4 tbsp of adobo seasoning

2 packages of Sazón Goya with Annatto and Coriander

2. BOILED FROZEN YUCCA

3. MOJO

4 medium cloves garlic , minced or pressed through a garlic press (about 4

teaspoons)
2 teaspoons kosher salt 
1/2 cup olive oil 
1/2 teaspoon ground cumin 
1/4 cup distilled white vinegar 
1/4 cup fresh orange juice from 1 to 2 oranges
1/4 teaspoon dried oregano 
1/8 teaspoon ground black pepper 
1. Place minced garlic on cutting board and sprinkle with kosher salt. Using flat
side of chef's knife, drag garlic and salt back and forth across cutting board in
small circular motions until garlic is ground into smooth paste.
2. Heat olive oil in medium saucepan over medium heat until shimmering. Add
garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.
3. Remove pan from heat and whisk in remaining ingredients. Transfer to bowl
and cool to room temperature. Whisk sauce to recombine before serving.

4. Arroz Con Gandules

1/2 cup Achiote Oil 

1 cup Sofrito 
3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
3 tablespoons fine sea or kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 1/2 pounds smoked pork neck bones or smoked turkey wings or one smoked ham hock
One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
6 cups long grain rice
Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
1 banana leaf, optional 

What to Do
1. Heat the achiote oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir
in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops
boiling and starts to sizzle, about 5 minutes. 

2. Add the pork bones and stir until they’re coated with oil, then stir in the rice until
everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour
in enough broth and/or water to cover the rice by the width of two fingers. Top with the
banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without
stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big,
healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook
until the water is absorbed and the rice is tender, about 20 minutes. 

3. Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot. 

Makes 10 to 15 servings, as part of a larger meal

5. APPLE/RASPBERRY CRISP
6. LAJOJO”S CHEESECAKE
7. POTATO SALAD