Roasted Pork Shoulder #3

By carvalhohm

Ingredients

• 1 -6 pound pork shoulder
• 1 tbsp. Goya Adobo with Pepper
• 7 Garlic cloves
• 1/4 tsp. ground Black Pepper
• 1/2 tbsp. of crushed Oregano leaf
• 1/2 cup. Virgin Olive Oil
• 4 tsp. White Wine Vinegar
• 3 Envelopes Knorr Sazón with Culantro and Achiote

Details

Servings 6
Adapted from elcolmadito.com

Preparation

Step 1

Wash pork shoulder. In mixing bowl combine rest of ingredients.

With sharp knife make incisions in different place of pork shoulder. Put mixture in incisions and rub marinate over pork. Refrigerate over night.

Let it rest for 2 hours before putting it in oven.

If you planned to cook it the same day, prepare pork at least 1 hour ahead of time and then cook it in oven.

Turn oven 10 minutes before you place pork shoulder in oven and set the temperature to 350º.

Cook the pork for 3 1/2 hours covered. Then uncovered the pork and raise the temperature to 375ºF and cook for 15 to 30 minutes until the skin is toasted.