Easy Mojo Pork Shoulder Roast
Marinated and then slow roasted, this showstopping pork roast – Pernil makes a festive centerpiece for holidays and any celebration. Leftovers make great sandwiches!
Total Time
195m
Prep Time:15m
Yields:6 Servings
Ingredients
1
<p><span>boneless pork shoulder or Boston butt roast (6 to 7 lb.)</span></p>
1 bottle
(24.5 oz.)
2 tbsp.
<p><span>orange slices for garnish, optional</span></p>
<p><span>fresh cilantro for garnish, optional</span></p>
Directions
Step 1
<p>In large resealable container or bowl, combine pork shoulder, marinade and garlic; cover and refrigerate for at least 2 hours or up to overnight.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p> <p><strong>Note:</strong> Use leftover pork shoulder for sandwiches, pastas or soups.</p>
Main Dish
Red Chimichurri Dense Bean Salad
Main Dish
Cuban Mojo Grilled Half Chicken
Main Dish
Grilled Chipotle Chicken Skewers
Main Dish
Venezuelan Parrillada Criolla
Main Dish
Chicken Chipotle Wrap
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Easy Mojo Pork Shoulder Roast
Prep Time: 15m
Total time: 195m
Yields: 6 Servings
<p>Marinated and then slow roasted, this showstopping pork roast – <em>Pernil </em>makes a festive centerpiece for holidays and any celebration. Leftovers make great sandwiches!</p>
Ingredients
1
<p><span>boneless pork shoulder or Boston butt roast (6 to 7 lb.)</span></p>
1 bottle (24.5 oz.)
2 tbsp.
<p><span>orange slices for garnish, optional</span></p>
<p><span>fresh cilantro for garnish, optional</span></p>
Directions
Step 1
<p>In large resealable container or bowl, combine pork shoulder, marinade and garlic; cover and refrigerate for at least 2 hours or up to overnight.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p> <p><strong>Note:</strong> Use leftover pork shoulder for sandwiches, pastas or soups.</p>
Reviews
Submit your review | |