Name: Mexican-Inspired Roasted Pork Shoulder
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Garlic, crushed - 8 cloves; Olive oil - 2 tablespoons; White vinegar - 1 tablespoon; Sazon seasoning - 1 (1.41 ounce) package; Adobo seasoning - 1 teaspoon; Ground black pepper - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; Skin-on, bone-in pork shoulder (picnic) roast - 1 (5 pound)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Inspired Roasted Pork Shoulder

1. Garlic, crushed - 8 cloves

2. Olive oil - 2 tablespoons

3. White vinegar - 1 tablespoon

4. Sazon seasoning - 1 (1.41 ounce) package

5. Adobo seasoning - 1 teaspoon

6. Ground black pepper - 1 teaspoon

7. Dried Mexican oregano - 1 teaspoon

8. Skin-on, bone-in pork shoulder (picnic) roast - 1 (5 pound)

How to cook deliciously - Mexican-Inspired Roasted Pork Shoulder

1. Stage

Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.

2. Stage

Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.

3. Stage

Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.

4. Stage

Preheat the oven to 400 degrees F (200 degrees C).

5. Stage

Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.

6. Stage

Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.

7. Stage

Let meat rest for 10 minutes before slicing.