Taste of Home
Roasted Pork Shoulder
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/2 hours
YIELD: 8 servings.
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
Ingredients
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1/2 cup white wine vinegar
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1/2 cup olive oil
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12 garlic cloves, peeled
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1/4 cup minced fresh cilantro
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3 tablespoons kosher salt
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3 tablespoons chili powder
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2 tablespoons dried oregano
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2 tablespoons whole peppercorns
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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10 cups water
Directions
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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.
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2.
Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
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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.
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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