How to Make Pasteles from Scratch Indulge in a culinary journey that tantalizes the taste buds and transports you to the heart of Latin American and Caribbean flavors. Our mouthwatering recipe for Pernil (Roast Pork) and Pasteles promises an enticing fusion of savory and aromatic delights. Picture succulent pork shoulder, expertly seasoned and roasted to perfection, paired with Pasteles wrapped in banana leaves—a symphony of tradition, taste, and texture.
Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch
Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch Video
About This Recipe
Asian cuisines often use fermentation as a cooking technique—it not only preserves ingredients but also creates complex, deep flavors.
Ingredients for Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch
- 11 lb pork shoulder
- 2 full heads of garlic
- 1 medium-sized onion
- 2 tablespoon Adobo seasoning
- 1 tablespoon oregano (Dominican oregano for enhanced flavor)
- 1 tablespoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 1 teaspoon black pepper
- 1 chicken bouillon cube
- 1 packet of Sazon
- 2 tablespoon olive oil
- Juice of one lemon
How to Make Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch
- In a small food processor, blend garlic, onion, Adobo seasoning, oregano, salt, cumin, thyme, rosemary, black pepper, chicken bouillon cube, Sazon, olive oil, and lemon juice until smooth.
- Pat dry the pork shoulder with paper towels to remove excess moisture. Use a sharp knife to poke holes all around the pork.
- Pour the marinade over the pork shoulder, ensuring it penetrates the holes for maximum flavor.
- Place the pork shoulder in a roasting pan with a wire rack, fat side up. Secure the skin with toothpicks to keep it from touching the foil. Cover with aluminum foil.
- Marinate in the fridge for at least 4 hours or overnight.
- Roast at 350°F for 4 hours covered. Then, remove the foil and roast uncovered for an additional hour until the skin is crispy. For extra crispiness, broil for the last 5 minutes.
- Let the pork rest for 10-15 minutes before carving.
What to Serve With Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch
Serve Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch with your choice of side dishes—roasted vegetables, rice, potatoes, or a fresh salad all work beautifully.Frequently Asked Questions
Can I make this ahead of time?
Yes! Most components of this Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch can be prepared 1-2 days in advance. Assemble and finish just before serving for the best texture and flavor.
What's the main difference between homemade and store-bought?
Homemade versions offer superior flavor and control over ingredients. You can adjust seasoning, quality, and freshness to your exact preferences.
Ingredients
Method
- In a small food processor, blend garlic, onion, Adobo seasoning, oregano, salt, cumin, thyme, rosemary, black pepper, chicken bouillon cube, Sazon, olive oil, and lemon juice until smooth.
- Pat dry the pork shoulder with paper towels to remove excess moisture. Use a sharp knife to poke holes all around the pork.
- Pour the marinade over the pork shoulder, ensuring it penetrates the holes for maximum flavor.
- Place the pork shoulder in a roasting pan with a wire rack, fat side up. Secure the skin with toothpicks to keep it from touching the foil. Cover with aluminum foil.
- Marinate in the fridge for at least 4 hours or overnight.
- Roast at 350°F for 4 hours covered. Then, remove the foil and roast uncovered for an additional hour until the skin is crispy. For extra crispiness, broil for the last 5 minutes.
- Let the pork rest for 10-15 minutes before carving.
Nutrition
Notes
Mince garlic just before cooking to preserve its flavor. Garlic that sits too long after mincing can become bitter and lose potency. Caramelize onions slowly over medium heat for the deepest, sweetest flavor—rushing this process will result in tough, stringy onions. Storage & Meal Prep:
Leftover Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch keeps well in the refrigerator for 3-4 days in an airtight container. This dish makes excellent meal prep—you can portion it out for quick lunches throughout the week.
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