How to Make Mexican-Inspired Roasted Pork Shoulder - A Step-by-Step Guide

There's nothing quite like the flavors of traditional Mexican cuisine. From the vibrant colors and bold spices to the fragrant aromas and savory flavors, Mexican food is a culinary delight that can transport you to another world. One dish that embodies this rich culinary tradition is the Mexican-Inspired Roasted Pork Shoulder. This recipe is a celebration of all the delicious and aromatic flavors that make Mexican food so special.

At the heart of this recipe is a tender and juicy pork...

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Ingredients

  • 8 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 5 hrs
  • Additional Time: 2 hrs 10 mins
  • Total Time: 7 hrs 20 mins
  • Servings: 12
  • Yield: 12 servings

  • Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
  • 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.
  • 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.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
  • 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.
  • Let meat rest for 10 minutes before slicing.
  • Nutrition

    266 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 75mg
    • Sodium: 557mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Protein: 20g
    • Vitamin C: 1mg
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 285mg