Grilled Sofrito Pork

Name: Grilled Sofrito Pork
Prep time: 15M
Total time: 50M
Yield: 6 Servings
Ingredients: ¼ cup GOYA® Extra Virgin Olive Oil; 1 medium onion, very finely chopped (about 1 cup); 1 medium green bell pepper, very finely chopped (about ¾ cup); ¼ cup finely chopped fresh cilantro, divided; 2 tbsp. GOYA® Minced Garlic; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste; 1 packet Sazón GOYA® with Coriander and Annatto; 4 medium, ripe tomatoes, cored, seeded and finely chopped (about 2 ½ cups); 1 2-2½ lb. boneless pork shoulder butt roast, or boneless pork loin roast, cut into 6 steaks about 1” thick

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Sofrito, which means “sautéed,” is one of the most important building blocks of Latin American cooking. This aromatic cooking base combines the rich flavors of onions, bell peppers, tomatoes, cilantro and garlic sautéed in olive oil until meltingly tender and deeply flavored. Here, we combine our homemade sofrito with pork, let it marinate overnight and grill over a hot fire. The results: outdoor Latino cooking at its best.

Total Time

50m

Prep Time:15m

Yields:6 Servings

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Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil

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medium onion, very finely chopped (about 1 cup)

medium green bell pepper, very finely chopped (about ¾ cup)

¼ cup

finely chopped fresh cilantro, divided

2 tbsp.

GOYA® Minced Garlic

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

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1 packet

GOYA® Sazón with Coriander and Annatto

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medium, ripe tomatoes, cored, seeded and finely chopped (about 2 ½ cups)

2-2½ lb. boneless pork shoulder butt roast, or boneless pork loin roast, cut into 6 steaks about 1” thick

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Directions

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Step 1

Heat oil in large, non-stick skillet over medium-high heat. Add onions and pepper. Cook, stirring occasionally, until vegetables soften but do not brown, 8-10 minutes. Add 2 tbsp. cilantro, garlic, 1 tsp. Adobo and Sazón. Cook, stirring, until garlic is fragrant, about 1 minute more. Add tomatoes to skillet. Cook, stirring occasionally, until moisture from tomatoes evaporates and mixture begins to thicken, about 5 minutes. Transfer sofrito mixture to non-reactive container; chill until cold. Scoop out and reserve 6 tbsp. sofrito mixture; mix with remaining cilantro. Cover and reserve in refrigerator.

Step 2

Add pork steaks to container with remaining sofrito; massage to coat completely in sauce. Cover with plastic wrap. Transfer pork to refrigerator. Marinate at least 4 hours, or up to 48 hours. Bring pork to room temperature 30 minutes before cooking.

Step 3

Heat grill to medium-high heat. Remove pork from sofrito mixture, shaking off excess. Add pork to hot-greased grill grates. Season pork with Adobo, if desired. Cook, flipping once, until pork is dark golden brown and cooked through (internal temperature of at least 140 °F), 17-20 minutes. Transfer pork to platter. Top with reserved sofrito mixture. Serve