Brazilian Pork Pernil with Coffee-Panela Crust, Smoked Cassava Mash, and Warm Collard Orange Salad

Name: Brazilian Pork Pernil with Coffee-Panela Crust, Smoked Cassava Mash, and Warm Collard Orange Salad
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Cuisine: Brasileña
Ingredients: 3 lb boneless pork shoulder; 2 tbsp finely ground coffee; 1/4 cup grated panela; 6 cloves garlic; 1 tbsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp black pepper; 2 1/4 tsp salt; 1/2 cup orange juice; 2 tbsp apple cider vinegar; 3 tbsp olive oil; 2 lb cassava; 1 cup milk; 3 tbsp butter; 1 tsp smoked paprika; 9 oz collard greens; 1 medium red onion; 1 large orange; 1/2 cup chicken broth or water

An original Brazilian-inspired main course: slow-roasted pork with an aromatic coffee, panela, and spice crust, served with creamy smoked cassava mash and a warm collard, onion, and orange salad. It brings together deep, sweet, and citrusy flavors often found in Brazilian cooking.

30 minPrep

150 minCook

180 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1.4 kg boneless pork shoulder (en a sola piece)
12 g finely ground coffee (for the crust)
50 g grated panela (or sugar mascabado)
18 g garlic (machacado, divided)
8 g sweet paprika
3 g ground cumin
2 g dried oregano
3 g black pepper (divided)
14 g salt (divided)
120 ml orange juice (freshly squeezed, divided)
30 ml apple cider vinegar
45 ml olive oil (divided)
900 g cassava (pelada and en trozos)
240 ml milk (hot)
45 g butter
3 g smoked paprika
250 g collard greens (without stalks duros and in strips finas)
120 g red onion (en pluma fina)
180 g orange (in wedges, with 2 tbsp of zest reservada)
120 ml chicken broth or water (for ajustar the puree si hace falta)

Nutrition facts

per serving

620 kcal

Calories

38 g

Protein

33 g

Carbs

38 g

Fat

4 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 325°F / 165°C.
2
Pat the pork shoulder dry with paper towels. In a bowl, mix the ground coffee, grated panela, 4 crushed garlic cloves, sweet paprika, cumin, dried oregano, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 cup (60 ml) orange juice, apple cider vinegar, and 1 tablespoon olive oil until a paste forms.
3
Rub the coffee-panela paste all over the pork, massaging it well into the surface. Place the pork in a roasting pan or ovenproof dish.
4
Roast the pork for 2 hours at 325°F / 165°C. Halfway through cooking, baste it with the pan juices. If it browns too quickly, loosely cover it with aluminum foil.
5
While the pork cooks, place the cassava in a large pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 25 to 35 minutes, until very tender. Drain and remove any tough inner fibers if needed.
6
Transfer the hot cassava to a large bowl or back to the clean pot. Add the hot milk, butter, smoked paprika, 2 crushed garlic cloves, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mash or blend until smooth. If it is too thick, gradually add the chicken broth or water until creamy. Keep warm.
7
When the pork has completed the 2 hours, raise the oven temperature to 425°F / 220°C and roast 15 to 20 minutes more to caramelize the crust.
8
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes. Add the collard greens in batches, the reserved orange zest, the remaining 1/4 cup (60 ml) orange juice, 1/4 teaspoon salt, and a pinch of black pepper. Sauté for 4 to 5 minutes, until the greens are wilted but still vibrant. Add the orange segments at the end and toss gently for 30 seconds just to warm them slightly.
9
Remove the pork from the oven and let it rest for 10 minutes before slicing thickly or pulling into large chunks.
10
Serve a base of smoked cassava mash, top with the coffee-panela pork, and add the warm collard, onion, and orange salad on the side. Spoon the roasting juices over the pork before serving.

Chef tips

For a deeper crust flavor, refrigerate the seasoned pork for 8 to 12 hours before roasting. If the cassava is fibrous, remove the inner core after cooking for a smoother mash.

Substitutions

You can replace panela with dark brown sugar, collard greens with kale, and milk with an unsweetened plant-based drink if you want to avoid dairy; in that case, use olive oil instead of butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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