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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
1 cup
GOYA® Mojo Criollo Marinade
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 lbs.
potatoes, cut into 2-inch chunks
2 lbs.
carrots, cut into 2-inch chunks
2 tbsp.
GOYA® Extra Virgin Olive Oil
2 tbsp.
finely chopped fresh cilantro
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.
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