Roasted Pork Shoulder Recipe

Roasted Pork Shoulder Recipe photo by Taste of Home

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When I discovered Puerto Rican food, I was hooked. I’ve made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right.

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Roasted Pork Shoulder Recipe

Prep: 15 min. + marinating Bake: 2-1/2 hours

Yield: 8 Servings

15 150 165

Ingredients

1/2 cup white wine vinegar
1/2 cup olive oil
12 garlic cloves, peeled
1/4 cup minced fresh cilantro
3 tablespoons kosher salt
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons whole peppercorns
1 boneless pork shoulder butt roast (3 to 4 pounds)
10 cups water

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. Yield: 8 servings.

Nutritional Facts 4 ounces cooked pork equals 340 calories, 23 g fat (7 g saturated fat), 101 mg cholesterol, 1,050 mg sodium, 2 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Roasted Pork Shoulder in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p103