Share this recipe using:
- About this Recipe
- More Recipes like this
This mojo pork shoulder is slow-roasted until meltingly tender, then finished at a higher temperature to crisp up the skin for an impressive crowd-pleasing dish that can be served for Sunday night dinner or weekend entertaining.
Ingredients
1 cup
GOYA® Mojo Criollo
1 cup
beer
1 cup
orange juice
1 tbsp.
GOYA® Minced Garlic
2 tbsp.
brown sugar
1
boneless pork shoulder or butt roast (about 4 lb.)
4 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided
2 sprigs
fresh rosemary
2 lb.
potatoes, cut into 2-inch chunks
2 lb.
carrots, cut into 2-inch chunks
2 tbsp.
GOYA® Extra Virgin Olive Oil
2 tbsp.
finely chopped fresh cilantro
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Directions
Step 1
Preheat oven to 325°F. Stir together Mojo Criollo, beer, Sazón with Coriander and Annatto, orange juice, garlic and brown sugar. Pat roast dry with paper towels and sprinkle with 2 tsp. Adobo seasoning. Place fat side up on rack in 16- x 12 -inch roasting pan
Step 2
Pour beer mixture over roast; add rosemary and cover tightly with foil; roast for 3 to 4 hours or until meat is very tender.
Step 3
Increase temperature to 400°F. Toss together potatoes, carrots, oil and remaining seasoning; add to roasting pan with pork. Roast, uncovered, for 50 to 60 minutes or until potatoes and carrots are tender and top of roast is crispy and golden brown.
Step 4
Let roast stand for 10 minutes before slicing; serve with potatoes and carrots. Drizzle pan juices over roast. Sprinkle with cilantro.
Serve with lime wedges and pickled red onions. To make quick pickled onions, toss 1 thinly sliced large red onion with 1 tsp. each sugar and salt and 1/2 cup red wine vinegar. Let stand for 15 minutes.
Recipe Tags
Main Dishes Over 60Recipe Reviews
No Reviews Yet