This is not pernil, the Puerto Rican pork roast. These are not carnitas, the Mexican-style of cooking pulled pork. In fact, beyond a pork shoulder roast, I’m not sure what it is.
I didn’t want to make the same old pork marinated in mojo criollo for this dinner, so I rifled through my cabinets to see what I had on hand. I would have spiked this with orange juice, but apparently The Kid had polished that off at breakfast. So, it was lemon juice going solo with the Adobo and Sazon. Together, they made for a flavorful pork roast. I just don’t know what to call it.
WHAT WORKED: You want a moderately-sized fatty hunk of pork for this. I went bone out and skin off, because that’s what I had in my freezer, but skin-on gives you a chance to make chicharrones with the crispy fat.
WHAT DIDN’T: Not that I was missing anything, but I would have liked the orange juice in this dish. I think the sour and bitter would have made a nice combination.
EASE OF PREPARATION: Easy.
BEST FOR: A Saturday or Sunday dinner when you want a different take on the same-old pulled pork.
SERVE WITH: Tortillas, yuca with garlic sauce, and a Tecate.
DISCLAIMER: GOYA® provided products for use in this recipe. No other compensation was received.
Roasted Pork Shoulder
By Jared Paventi
- 2 lbs. pork shoulder (Boston butt) roast, bone removed
- 1 tbsp. GOYA® Adobo Light seasoning with pepper
- 1 packet GOYA® Sazon with coriander and annatto
- 1 cup GOYA® lemon juice
- 4 to 5 garlic cloves, minced
- 2 tbsp. GOYA® Extra Virgin Olive Oil
Lay your pork roast on a clean, flat surface. With a small paring knife, pierce the each side of the roast multiple times. Set in a baking dish.
In a small bowl, combine the Adobo, Sazon, lemon juice and garlic. Slowly pour in the olive oil and whisk together to combine. Pour over the pork shoulder in the baking dish. Refrigerate 2 to 4 hours, spooning the marinade over the pork shoulder periodically.
Preheat your oven to 300 degrees.
Remove the pork from the refrigerator and let stand 10 to 15 minutes at room temperature. Transfer the pan to the oven and roast 4 hours.
Remove the meat from the oven and transfer to a cutting board. Tent with aluminium foil and let stand for 10 minutes. Using two forks, shred and pull the pork into long strands. Serve hot.