Hojas con Pernil en Arroz Dulce

Marinating the Pork Marinate the pork shoulder in orange juice, garlic powder, onion powder, cumin, oregano, salt, and pepper. Refrigerate for at least 2 hours or overnight.

Roasting the Pork Preheat the oven to 325°F (160°C). Place the marinated pork in a baking dish, cover with foil, and roast for 2.5 to 3 hours until tender. Shred the pork with a fork.

Cooking the Rice In a saucepan, combine the rice, coconut milk, water, cinnamon stick, raisins, almonds, sugar, and salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the rice is cooked and the liquid is absorbed.

Sautéing the Filling In a skillet, sauté the bell peppers, onion, and garlic in olive oil until softened. Season with salt and pepper. Set aside.

Assembling the Hojas con Pernil en Arroz Dulce To assemble, place a spoonful of rice on a plantain leaf, add some shredded pork and sautéed vegetables. Wrap the ingredients in the leaf and secure with kitchen twine.

Steaming the Hojas con Pernil en Arroz Dulce Steam the wrapped parcels for 30 minutes to allow the flavors to blend and the plantain leaves to impart their aroma.