Pork: Paula's Roast Pork Shoulder

By pavaldez

Ingredients

• Sofrito:
• 1 green pepper, minced
• 1 onion, minced
• 1/2 bunch cilantro, chopped
• 1/4 cup olive oil
• 1 (5-pound) pork shoulder
• 12 whole garlic cloves, slightly smash
• 3 envelops (1 1/2 tablespoons) sazon seasoning
• 1 tablespoon adobo seasoning
• 1/4 cup sofrito, recipe follows

Details

Servings 4

Preparation

Step 1

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.