Mexican-Inspired Roasted Pork Shoulder
Description
A Mexican-inspired spice blend and crushed garlic impart flavor to this easy roasted pork shoulder that's perfect for entertaining.
Ingredients
•
8 cloves garlic, crushed
•
2 tablespoons olive oil
•
1 tablespoon white vinegar
•
1 (1 5/12 ounce) package sazon seasoning
•
1 teaspoon adobo seasoning
•
1 teaspoon ground black pepper
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1 teaspoon dried Mexican oregano
•
1 (5 pound) skin-on, bone-in pork shoulder (picnic) roast
Directions
1
Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
2
Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
3
Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
4
Preheat the oven to 400 degrees F (200 degrees C).
5
Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
6
Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
7
Let meat rest for 10 minutes before slicing.