Method

Pernil: blend garlic, oregano, sour orange, sofrito and salt into a marinade. Score the pork shoulder all over. Rub marinade deeply into all cuts. Marinate overnight. Roast at 175°C for 3.5–4 hours, then raise to 220°C for 20 minutes to crisp the skin.
About 5 min
Moro: fry soffritto (onion, garlic, tomato, culantro) in oil. Add pigeon peas with their liquid. Add coconut milk and enough water to make the correct amount of liquid for the rice (1:2 ratio rice:liquid). Add rice; bring to boil. Cover and cook on low 25 minutes.
About 11 min
Tostones: fry plantain rounds in hot oil at 180°C for 3 minutes until softened but not coloured. Remove; smash each piece flat using a tostone press or the back of a cup. Return to oil; fry 3 more minutes until golden and crispy. Salt immediately.
About 11 min
Ensalada rusa: mix cooled diced potatoes, carrots and beetroot with mayonnaise. Season. Refrigerate.
About 11 min
Rest the pernil 20 minutes before shredding and carving — the skin (cuerito) should be shattery and crispy.
About 11 min
Assemble the bandeja: a large platter or tray with moro, pernil with skin, tostones and ensalada rusa. Serve family-style at the centre of the Nochebuena table.
About 3 min

Nutrition per serving (estimate)

Contains: dairy, eggs