A Very Caribbean Christmas
Why do “traditional food”when you could shake things up? What is “traditional Christmas food” anyway?
This meal may not be traditional, but it should be.
It all started with a desire to make a roasted pork shoulder… specifically pernil.
I was feeling this desire to both show off my cooking chops and to make something over-the-top for our first time hosting Christmas in our new home.
Before I get into the story of it all and all the typical recipe backstory yada yada yada, let me give you what you came here for: the recipe!
The Webb Pernil
A sizeable pork shoulder
Roasting pan
Seasonings:
Sazon
Sazonador Total
Adobo
Recaito (jarred)
Olive oil
Garlic
Start by cleaning your meat - this is crucial! We rinse in vinegar diluted with water.
Cut back the top thick layer of fat all the way back to a small connected corner.
“Score” the top layer of fat.
Cut some holes deep into the meat so seasoning can be placed inside.
Blend olive oil, garlic, and recaito to taste. (Seriously we do not measure these things out.) Set this aside.
Use 2 packets of sazon and rub all over, under and through the meat. Be sure to massage it into the holes you cut earlier.
Season all over with adobo generously and follow with the sazonador total.
Finish coating with the wet blend and massage deeply.
Put into your roasting pan and cover. Cook at 250 for several hours, we cooked ours for 8-10.
Uncover and crank the heat to 400 and cook until the top fat is crisp (about 30 minutes).
Break apart and serve!
Now back to the story!
I told Mr. Webb I wanted to make pernil with yellow rice and beans for the holidays. And as he wrapped his head around this concept, it grew in size to add oxtails, mac-and-cheese, and Coquito (the jazzier, Puerto Rican version of egg nog)!
What’s that? You want those recipes too? Say less…
Oxtails…
Get a good meaty pack and don’t be shy about the marinade or rub - get in there!
Oxtails - Webb Style
Oxtails (several packs, make sure they have meat on the bones)
Jerk seasoning (choose your favorite)
A packet of Sazon
Adobo
Black pepper
Better Than Bouillon (Beef)
Clean your meat and rub with seasoning.
Put a little oil in a Dutch oven and brown the meat (don’t fully cook).
Remove oxtails and cook onions and bell peppers.
Return oxtails to the pan, add a tablespoon of Better Than Bouillon and enough water to cover oxtails.
Let simmer for at least 3 hours but the longer the better!
Make sure the meat is falling off the bones and they are ready to serve!
The recipe for macaroni and cheese is not my own, and I give credit where it is due, so here is the link to Delilah’s Seven Cheese Mac and Cheese: Delilah Winder's 7 Cheese Mac and Cheese.
Now, the moment you (may have) been waiting for, our mixed drink recipes! Please note: You can adjust the alcohol to your taste and liking, we tend to be heavy-handed around here!
The Webb Coquito
2 cans evaporated milk
1 can of coconut milk
1 can cream of coconut
1 can of sweetened condensed milk
1 cup of light rum
1 teaspoon vanilla extract
1/2 teaspoon of ground cinnamon
Glass bottles or jars
Combine all ingredients into a blender and blend on high until combined.
Pour into glass bottles and cover/seal.
Chill until cold and serve! (Preferably wait a few days for best flavors and shake ahead of serving.)
If you make any of our recipes please share! Email Us! and show your food pics!