Roasted Pork Shoulder Recipe

4.5 3 3
Roasted Pork Shoulder Recipe
Roasted Pork Shoulder Recipe photo by Taste of Home
Publisher Photo

Roasted Pork Shoulder Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Roasted Pork Shoulder in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p103

Nutritional Facts

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

  • 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
  1. 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.
  2. Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
  3. 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.
Originally published as Roasted Pork Shoulder in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p103

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s_pants User ID: 174050 247640
Reviewed Apr. 29, 2016

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

MY REVIEW
jcvinnie User ID: 2066134 224122
Reviewed Apr. 4, 2015

"Loved! Loved! Loved this! easy and VERY good! Excellent flavor and very tender!"

MY REVIEW
lauripobanz User ID: 33298 116775
Reviewed Jan. 25, 2014

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

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