Holiday Pernil: A Puerto Rican Celebration with Arroz con Gandules & Sweet Plantains (includes complimentary surprise dessert)

This Thursday, Ragna’s Table invites you to experience one of Puerto Rico’s most beloved holiday traditions with a festive trio: slow-roasted pernil, arroz con gandules, and sweet plantains. This comforting, celebratory menu is a cornerstone of Puerto Rican Christmas tables, served during Nochebuena, New Year’s, and Three Kings Day — a true taste of the island’s holiday spirit.

At the center of the plate is pernil, the classic holiday roast. The pork shoulder is marinated for hours in sofrito, garlic, oregano, adobo, and citrus, then slow-roasted until the meat becomes irresistibly tender and the skin crisps into golden crackling. Sofrito — made from peppers, onions, garlic, and herbs — infuses the roast with antioxidant-rich flavor, while citrus brings brightness and natural tenderizing qualities.

This festive roast is paired with arroz con gandules, the national rice dish of Puerto Rico and a staple of Christmas celebrations. Long-grain rice simmers with pigeon peas, tomato, olives, and aromatic spices, absorbing the savory depth of sazón and sofrito. Pigeon peas provide plant-based protein, fiber, folate, magnesium, and potassium, delivering both nourishment and the traditional flavors that define the holiday table.

Rounding out the plate are sweet plantains (maduros) — their natural sugars caramelizing into soft, golden slices. Rich in vitamin A, vitamin B6, and slow-release carbohydrates, they bring warmth, sweetness, and balance to the savory dishes.

This menu honors the heart of Puerto Rican holiday cooking, where soulful flavors, nourishing ingredients, and family traditions come together. Each element — the celebratory pernil, the fragrant holiday rice, and the gently caramelized plantains — is crafted to bring comfort, joy, and a taste of Christmas to your table.

I can’t wait to cook this for you!