Puerto Rican Roast Pork (Printer-Friendly)
Slow-roasted pork shoulder with fragrant sofrito and crispy skin, rich in bold Hispanic flavors.
# The Ingredients You'll Need:
→ Main Ingredient
01 -
8-12 lb pork shoulder roast
→ Marinade
02 -
2/3 cup vegetable oil or olive oil
03 -
1/4 cup green or red sofrito
04 -
12-15 large garlic cloves, smashed
05 -
3 teaspoons sazon seasoning (approximately 2 packets)
06 -
2 teaspoons adobo seasoning
07 -
2 teaspoons Maggi chicken bouillon seasoning
08 -
2 teaspoons kosher salt
09 -
2 teaspoons dried oregano
→ For the Skin
10 -
1 teaspoon salt
11 -
1 teaspoon sazon seasoning
# Step-by-Step Instructions:
01 -
Combine oil, smashed garlic, sofrito, sazon, adobo, Maggi seasoning, kosher salt, and oregano in a large bowl. Mix thoroughly to integrate all ingredients.
02 -
Carefully peel back the skin of the pork shoulder using a sharp knife. Create 6-8 evenly spaced incisions on the top surface and 4-6 on the underside of the meat. Insert garlic pieces into the incisions.
03 -
Massage the marinade all over the pork, ensuring it penetrates under the lifted skin and into the incisions, covering both top and bottom surfaces. Avoid applying marinade on the skin itself.
04 -
Pat the pork skin dry using paper towels as needed. Sprinkle the skin surface evenly with salt and sazon seasoning only.
05 -
Place the pork in a large roasting pan and cover tightly with aluminum foil. Refrigerate to marinate for at least 4 hours, preferably overnight.
06 -
Preheat the oven to 325°F (163°C). Bake the pork covered with foil for 3 to 4 hours. Baste the meat every hour with its own juices to maintain moisture.
07 -
Increase oven temperature to 375°F (190°C). Continue roasting uncovered for an additional hour or until the skin is crispy and bubbling.
08 -
Remove from oven and let the meat rest for 15 minutes. Shred the pork using heat-resistant gloves or tongs. Cut the crispy skin into chunks and serve.
# Extra Tips:
01 -
Small boils on the skin (chicharron) are normal and enhance flavor.
02 -
This marinade is intended for a pork shoulder weighing between 8 and 12 pounds.
03 -
Cooking duration may vary depending on the size of the meat.