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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. —Joanne Morgan, Kansas City, Missouri
  • Total Time
    Prep: 15 min. + marinating Bake: 2-1/2 hours
  • Makes
    8 servings

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.
Nutrition Facts
4 ounces cooked pork: 340 calories, 23g fat (7g saturated fat), 101mg cholesterol, 1050mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 29g protein.

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Reviews

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Average Rating:
  • Mary
    Jun 15, 2020

    I was skeptical of the high temperature recommended but I followed instructions and it tasted great. I had it in oven for a total of 2 and 1/2 hours. Came out very tasty. My husband loved it. Will make again.

  • marieball3
    Jun 6, 2019

    This is fantastic! My family devoured it. I let it sit in the marinade overnight and it was delicious. I plan to make it again and again.

  • bplowman
    Apr 2, 2018

    This was delicious! Marinade is one I will definitely use again. Next time maybe chicken. Used with a bone in pork shoulder. The outside was crispy and the unside very moist. Definitely a keeper

  • s_pants
    Apr 29, 2016

    I could not find a boneless pork shoulder butt roast so I used a boneless pork loin roast. Everyone enjoyed it.

  • jcvinnie
    Apr 4, 2015

    Loved! Loved! Loved this! Easy and VERY good! Excellent flavor and very tender!

  • lauripobanz
    Jan 25, 2014

    This roast is excellent! I changed nothing, but using a little less salt.