Back to Roasted Pork Shoulder

Print Options


Card Sizes

Roasted Pork Shoulder Recipe

Roasted Pork Shoulder Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/2 hours YIELD:8 servings


  • 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.

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.

Reviews for Roasted Pork Shoulder

Sort By :

Average Rating
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."

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

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

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

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

Loading Image