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jackfruit

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pernil
Vegan pernil

Growing up Puerto Rican, for every celebration, birthdays, holidays, etc. there was a pernil roasting. Pernil is roasted pork shoulder. The pork is roasted for over 5 hours with a lot of garlic and seasonings. If you grew up eating this, you know how delicious this slow roasted pork is. I have been pescatarian now for about 5 years. There were many meat dishes I was able to recreate, but when it came to pork, it got a bit tricky. Jackfruit is usually the go to for pork substitution. Although great in some dishes, I just wasn't sold with the flavor of the jackfruit in comparison to pernil. I had to find a solution to this dilemma. I did tons of research and finally figured out a way better alternative for pork. Oyster mushroom is a common edible mushroom. Just like most mushrooms, it completely absorbs flavor. This particular mushroom also has a great meat like texture and flavor, and can be shredded like pork. I used king oyster mushrooms as my pork alternative and I never looked back. The key to this vegan Puerto Rican pernil is marinating. The longer you marinate the more "pernil flavor" you are going to get. Buen provecho! 
xoxo

Vegan Puerto Rican pernil 

Recipe

Vegan Pernil: 

  • 6 King Oyster Mushrooms (sliced in half, tops and bottoms removed) 

  • 1/2 cup Marinade

  • 1/2 cup Water 

  • 1 Tbs Chickenless Bouillon 

  • 1 Tbs Goya Ham Flavoring (vegan) 

  • 2 Tbs Canola Oil 

  • 2 Tbs Sofrito 

  • 1/4 tsp Black Pepper

  • 1 Lg Onion (sliced)

  • 1 packet of Sazón  

  • 2 Tbs Vegan Butter or ghee (vegetarian)

  • Cilantro to Garnish

Marinade:

  • 1 Packet of Sazón

  • 1/4 cup of lime juice

  • 1 Tablespoon Adobo

  • 1/3 cup of garlic, minced

  • 3/4 cup white onion diced

  • 3 teaspoons oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon black pepper

Instructions:

  1. In a medium bowl mix marinade, ¼ cup of water, vegan bouillons, black pepper, and canola oil. Add mushrooms and marinade for a minimum of 15 minutes or longer. The longer you marinade, the better.

  2. In a large sauté pan, sear mushrooms until golden brown. Reduce heat and cook covered for about an hour or until mushrooms become tender.

  3. Pull mushrooms from the pan and add sliced onions. Brown on each side. Add Sazón to onions. Return the mushrooms to the pan on top of onions. Add remaining water, cover loosely and cook approximately 8 minutes on medium-high heat, or until water has reduced, and onions have become tender and caramelized. Set onions aside.

  4. Shred mushrooms with two forks. In a nonstick pan on medium high heat, sauté sofrito lightly in vegan butter. Add shredded mushrooms and sauté until mushrooms are golden brown. Serve with Arroz Con Gandules, and tostones (fried plantains).

Buen Provecho

Puerto rican
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