Beer-Roasted Mojo Pork with Potatoes and Carrots

Name: Beer-Roasted Mojo Pork with Potatoes and Carrots
Prep time: 15M
Total time: 255M
Yield: 6 Servings
Ingredients: 1 cup Mojo Criollo MarinadeGOYA® Mojo Criollo Marinade; 1 cup Beer-Roasted Mojo Pork with Potatoes and Carrotsbeer; 1 tsp. Sazón with Coriander and AnnattoSazón GOYA® with Coriander and Annatto; 1 cup Beer-Roasted Mojo Pork with Potatoes and Carrotsorange juice; 1 tbsp. Minced GarlicGOYA® Minced Garlic; 2 tbsp. Beer-Roasted Mojo Pork with Potatoes and Carrotsbrown sugar; 1 Beer-Roasted Mojo Pork with Potatoes and Carrotsboneless pork shoulder or butt roast (about 4 lb.); 4 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper, divided; 2 sprigs Beer-Roasted Mojo Pork with Potatoes and Carrotsfresh rosemary; 2 lbs. Beer-Roasted Mojo Pork with Potatoes and Carrotspotatoes, cut into 2-inch chunks; 2 lbs. Beer-Roasted Mojo Pork with Potatoes and Carrotscarrots, cut into 2-inch chunks; 2 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 2 tbsp. Beer-Roasted Mojo Pork with Potatoes and Carrotsfinely chopped fresh cilantro

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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® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-udi="https://goya.com/en/products/mojo-criollo-marinade">Mojo Criollo Marinade</a>, beer, orange juice and GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>. 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.

Total Time

255m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 cup

GOYA® Mojo Criollo Marinade

1 cup

beer

1 tsp.

GOYA® Sazón with Coriander and Annatto

1 cup

orange juice

1 tbsp.

GOYA® Minced Garlic

2 tbsp.

brown sugar

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

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.

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.

Products in this Recipe

Mojo Criollo Marinade

Sazón with Coriander and Annatto

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

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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