Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece.
Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup soffritto and set aside. Reserve remaining soffritto for another use .Soffritto can be made 3 days ahead. Transfer to an airtight container, cover, and chill, or freeze up to 3 months.Finely grind peppercorns in spice mill or with mortar and pestle. Transfer to a food processor. Add garlic, Sazón, salt, oregano, vinegar, 2 Tbsp.
Push a small paring knife into pork through the skin, working the blade all the way in; twist knife to make a small hole in the meat. Repeat, making holes spaced about 1½" apart on all sides of pork. Rub pork all over with adobo mixture, pushing into holes and covering any exposed meat and skin. Try to get as much adobo mixture into meat and not just on the surface, where it may burn when roasting. Be sure to use all of it! Wrap pork tightly and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 300°. Line a large roasting pan with 2 layers of heavy-duty foil. Place a roasting rack on top. Set pork, skin side up, on rack. Scrape any adobo mixture off skin and thoroughly pat dry with paper towels. Liberally brush cleaned skin with oil. Transfer pan to oven and carefully pour 2 cups water into pan.
Remove chicharrón and cut or break into smaller pieces. Slice pork and transfer to a platter. Serve with chicharrón and arroz y gandules alongside.Pernil, right before the skin is crisped, next to the arroz con gandules.
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