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Mexican-Inspired Roasted Pork Shoulder
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Prep Time:
10 minutes
Cook Time:
300 minutes
Total Time:
440 minutes
"Zesty Mexican spice blend and garlic elevate this simple roasted pork shoulder, ideal for hosting gatherings."
Ingredients:
  • 8 cloves garlic, crushed
  • 1 tablespoon white vinegar
  • 1 (1.41 ounce) package sazon seasoning
  • 1 teaspoon adobo seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried Mexican oregano
  • 1 (5 pound) skin-on, bone-in pork shoulder (picnic) roast
Instructions:
  • Combine garlic, oil, vinegar, sazon, adobo, pepper, and oregano to create a flavorful paste.
  • Create a generous pocket at the thicker end of the roast by gently separating the skin from the fat, keeping the skin intact at the edges, and stopping before reaching the bone. Score the meaty sides with 1-inch deep slits, twisting the knife to widen the incisions.
  • Massage the garlic paste into the slits and all over the meat until well incorporated. Place the meat in a large zip-top bag or ceramic or glass bowl, cover, and refrigerate for a minimum of 2 hours or up to 8 hours to marinate.
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Take the chilled roast out of the fridge and place it on a rack in a pan, ensuring the fat side is facing up. Cover the roast with foil.
  • Roast uncovered in the preheated oven for 1 hour. Lower the oven temperature to 300 degrees F (150 degrees C), remove foil, and continue roasting until fully cooked, reaching an internal temperature of at least 175 degrees F (79 degrees C), approximately 4 more hours.
  • Allow the meat to rest for 10 minutes before slicing.

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