Beer-Roasted Mojo Pork with Potatoes and Carrots

Beer-Roasted Mojo Pork with Potatoes and Carrots
Beer-Roasted Mojo Pork with Potatoes and Carrots

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Prep time


Total time

4h 15m




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La Cocina Goya

This amazing pork recipe will be the star entrée at any celebration. The secret to its great flavor is in its seasoning, combining spices, easy-to-use GOYA® Mojo Criollo Marinade, beer, orange juice and GOYA® Adobo All-Purpose Seasoning with Pepper. It’s slow roasted until the pork is tender and juicy. Then it’s finished by adding potatoes and carrots to roast at a higher temperature for the last hour until the pork is crispy and golden brown.

  • Ingredients
  • Directions

1 cup


1 cup

orange juice

2 tbsp.

brown sugar


boneless pork shoulder or butt roast (about 4 lb.)

2 sprigs

fresh rosemary

2 lbs.

potatoes, cut into 2-inch chunks

2 lbs.

carrots, cut into 2-inch chunks

2 tbsp.

finely chopped fresh cilantro


Kitchen View

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.

Tip by La Cocina Goya

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.

New from Goya

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