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Roasted Pork Shoulder

Roasted Pork Shoulder
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.
8 ServingsPrep: 15 min. + marinating Bake: 2-1/2 hours

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.
Nutrition Facts: 4 ounces cooked pork equals 340 calories,
© Taste of Home 2013

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Roasted Pork Shoulder (continued)

Nutrition Facts: 23 g fat (7 g saturated fat), 101 mg cholesterol, 1,050 mg sodium, 2 g carbohydrate, 1 g fiber, 29 g protein.
© Taste of Home 2013