Puerto Rican-Style Roast Pork Shoulder

"This is also very good as leftovers. Time does not include marinating time (1-24 hours)"
 
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Ready In:
3hrs 5mins
Ingredients:
8
Serves:
6-10
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ingredients

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directions

  • Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
  • Rub the mixture well onto the pork, getting into every nook and cranny.
  • Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
  • Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
  • Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.

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Reviews

  1. This was great. I used a smaller roast so cooked in only 1.5 hours.. Reading other reviews, I am always surprised when people do not read the recipe and don't adjust for the size of the meat. Meat needs to be room temperature also before going into the oven and use that meat thermometer or it will get over cooked for sure. All yummy I served with a Paraguan corn pudding and a tomato and avocado and red onion salad- yum
     
  2. We loved this. The marinade is unique with the addition of the onion. I was only able to marinade for an hour and it was still delicious. I just made it again and plan on letting it marinade all day. It should be even better.
     
  3. I'd give the marinade a 5, but the meat was a 1 or 2. I'm not sure if it was my fault? <br/><br/>I marinated the meat 12+ hours. I assumed I was to put it in the oven uncovered on the rack (?). After 2 1/2 hours (3 lb pork) the meat was tough and stuck to the bone, & pale.<br/><br/>(the marinade had a wonderful, fresh scent! There was plenty left over, I'd like to figure out what else to use it on)
     
  4. This turned out really well. I marinated it for about 3 hours and it cooked for about 3 1/2 hours. I had a 7 pound roast with a bone (it is a small bone, though). I think I would like to marinate it for longer next time because the flavor did not penetrate the meat as much as I would like it to. We ate this in tortillas with salsa, cheese, etc.
     
  5. I marinated it for 7 hours. It is perfect. What a wonderful addition to my cooking repetoire. Thank you.
     
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RECIPE SUBMITTED BY

I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/329769/ninja%20bmp.jpg" width=75%> (Zaar World Tour 4) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=cunningcrocodiles.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/cunningcrocodiles.jpg" border="0" alt="Photobucket"></a> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> (Australia/New Zealand Swap #15)
 
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