Grilled Sofrito Pork

By carvalhohm2

Ingredients

• 1/4 cup GOYA® Extra Virgin Olive Oil
• 1 medium onion, very finely chopped (about 1 cup)
• 1 medium green bell pepper, very finely chopped (about 3/4 cup)
• 1/4 cup finely chopped fresh cilantro, divided
• 2 tbsp. GOYA® Minced Garlic
• 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
• 1 packet Sazón GOYA® with Coriander and Annatto
• 4 medium, ripe tomatoes, cored, seeded and finely chopped (about 2 1/2 cups)
• 1 2-2 1/2 lb. boneless pork shoulder butt roast, or boneless pork loin roast, cut into 6 steaks about 1” thick

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1. Heat oil in large, non-stick skillet over medium-high heat. Add onions and pepper. Cook, stirring occasionally, until vegetables soften but do not brown, 8-10 minutes. Add 2 tbsp. cilantro, garlic, 1 tsp. Adobo and Sazón. Cook, stirring, until garlic is fragrant, about 1 minute more. Add tomatoes to skillet. Cook, stirring occasionally, until moisture from tomatoes evaporates and mixture begins to thicken, about 5 minutes. Transfer sofrito mixture to non-reactive container; chill until cold. Scoop out and reserve 6 tbsp. sofrito mixture; mix with remaining cilantro. Cover and reserve in refrigerator.

2. Add pork steaks to container with remaining sofrito; massage to coat completely in sauce. Cover with plastic wrap. Transfer pork to refrigerator. Marinate at least 4 hours, or up to 48 hours. Bring pork to room temperature 30 minutes before cooking.

3. Heat grill to medium-high heat. Remove pork from sofrito mixture, shaking off excess. Add pork to hot-greased grill grates. Season pork with Adobo, if desired. Cook, flipping once, until pork is dark golden brown and cooked through (internal temperature of at least 140F), 17-20 minutes. Transfer pork to platter. Top with reserved sofrito mixture. Serve.