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Marinated and then slow roasted, this showstopping pork roast - Pernil makes a festive centerpiece for holidays and any celebration. Leftovers make great sandwiches!
Ingredients
1
boneless pork shoulder or Boston butt roast (6 to 7 lb.)
1 bottle (24.5 oz.)
GOYA® Mojo Criollo Marinade
2 tbsp.
GOYA® Minced Garlic
1 tbsp.
orange slices for garnish, optional
fresh cilantro for garnish, optional
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
In large resealable container or bowl, combine pork shoulder, marinade and garlic; cover and refrigerate for at least 2 hours or up to overnight.
Step 2
Preheat oven to 425ºF. Remove pork shoulder from marinade; season all over with Adobo seasoning. Place fat side up in roasting pan fitted with rack.
Step 3
Cook in lower third of oven for 30 minutes. Reduce temperature to 325°F. Roast for 2 to 2 1/2 hours or until thermometer inserted in center registers 160°F.
Step 4
Tent loosely with foil; let stand for 20 minutes. Slice and serve with drizzle of pan juices Garnish platter with orange slices and cilantro if desired.
Note: Use leftover pork shoulder for sandwiches, pastas or soups.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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