Puerto Rican Style Pork Shoulder |

Puerto Rican Style Pork Shoulder

Posted on September 12, 2019

Ingredients

1/2 cup white wine vinegar
1/2 cup olive oil
12 garlic cloves, peeled (to taste)
1/4 cup minced fresh cilantro
2 tablespoons kosher salt (optional or to taste)*
1 package of Goya Sazon (see use and application below)**
2 tablespoons dried oregano*
2 tablespoons whole peppercorns*
1 boneless pork shoulder butt roast (3 to 4 pounds)
10 cups water

* The dry ingredients can be replaced with no salt “Adobo.” See our no-salt Adobo mix.

**For color, mild flavor, and no salt alternative you can replace “Sazon” with a mix of 1/4 cup paprika seed to the 1/2 cup of olive oil strained. Cover pork shoulder first with this mixture then add other ingredients.

Directions

In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.