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Marinated and then slow roasted, this showstopping pork roast 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
Directions
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.
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