Beer-Roasted Mojo Pork with Potatoes and Carrots

By carvalhohm

Ingredients

• 1 cup GOYA® Mojo Criollo
• 1 cup beer
• 1 envelope Sazón GOYA® with Coriander and Annatto
• 1 cup orange juice
• 1 tbsp. Minced Garlic
• 2 tbsp. brown sugar
• 1 boneless pork shoulder or butt roast (about 4 lb.)
• 4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
• 2 sprigs fresh rosemary
• 2 lb. potatoes, cut into 2-inch chunks
• 2 lb. carrots, cut into 2-inch chunks
• 2 tbsp. Extra Virgin Olive Oil
• 2 tbsp. finely chopped fresh cilantro

Details

Preparation time 15mins
Cooking time 255mins
Adapted from goya.com

Preparation

Step 1

Preheat oven to 325°F. Stir together Mojo Criollo, beer, Sazón with Coriander and Annatto, orange juice, garlic and brown sugar. Pat roast dry with paper towels and sprinkle with 2 tsp. Adobo seasoning. Place fat side up on rack in 16- x 12 -inch roasting pan.

Pour beer mixture over roast; add rosemary and cover tightly with foil; roast for 3 to 4 hours or until meat is very tender.

Increase temperature to 400°F. Toss together potatoes, carrots, oil and remaining seasoning; add to roasting pan with pork. Roast, uncovered, for 50 to 60 minutes or until potatoes and carrots are tender and top of roast is crispy and golden brown.

Let roast stand for 10 minutes before slicing; serve with potatoes and carrots. Drizzle pan juices over roast. Sprinkle with cilantro.