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Roast Pork Shoulder with Spanish Rice


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  • 1 5 lb. pork shoulder
  • few garlic cloves, slightly smashed
  • 3 envelops sazon seasoning
  • 1 T. adobo seasoning
  • 1/4 c. sofrito
  • 1 green pepper, minced
  • 1 onion, minced
  • 1/2 bunch cilantro, chopped
  • 1/4 c. olive oil
  • 1/4 c. diced pork
  • 1/4 c. diced onions
  • 2 T butter
  • 2 envelopes sazon seasoning
  • 1 T. adobo seasoning
  • 2 c. long-grain rice
  • 4 c. water
  • 2 T. sofrito



Step 1

In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 T. for Spanish Rice.
Can keep in refrigerator for up to 10 days.

Preheat oven to 300 degrees. Cut off 2 slices (about 1/4 c.) of pork and set aside for Spanish Rice.
Make slits in pork roast, and put 1 clove of garlic in each slit (maybe 6-8 slits and garlic). In small bowl, mix together the sazon and adobo seasonings. Add 1/4 c. sofrito and stir together. Rub over entire pork shoulder. Place roast in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness.

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice and water and reserved sofrito. Do not stir at any point!
Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.

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