Grilled Sofrito Pork
<p><em>Sofrito</em>, 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.</p>
Total Time
50m
Prep Time:15m
Yields:6 Servings
Ingredients
1
<p><span>medium onion, very finely chopped (about 1 cup)</span></p>
1
<p><span> medium green bell pepper, very finely chopped (about ¾ cup)</span></p>
¼ cup
<p><span> finely chopped fresh cilantro, divided</span></p>
2 tbsp.
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
4
<p><span>medium, ripe tomatoes, cored, seeded and finely chopped (about 2 ½ cups)</span></p>
1
<p><span>2-2½ lb. boneless pork shoulder butt roast, or boneless pork loin roast, cut into 6 steaks about 1” thick</span></p>
Directions
Step 1
<p>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 <em>sofrito</em> mixture to non-reactive container; chill until cold. Scoop out and reserve 6 tbsp. <em>sofrito</em> mixture; mix with remaining cilantro. Cover and reserve in refrigerator.</p>
Step 2
<p>Add pork steaks to container with remaining <em>sofrito</em>; 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.</p>
Step 3
<p>Heat grill to medium-high heat. Remove pork from <em>sofrito</em> 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 <em>sofrito</em> mixture. Serve</p>
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Grilled Sofrito Pork
Prep Time: 15m
Total time: 50m
Yields: 6 Servings
<p><em>Sofrito</em>, 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.</p>
Ingredients
1
<p><span>medium onion, very finely chopped (about 1 cup)</span></p>
1
<p><span> medium green bell pepper, very finely chopped (about ¾ cup)</span></p>
¼ cup
<p><span> finely chopped fresh cilantro, divided</span></p>
2 tbsp.
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
4
<p><span>medium, ripe tomatoes, cored, seeded and finely chopped (about 2 ½ cups)</span></p>
1
<p><span>2-2½ lb. boneless pork shoulder butt roast, or boneless pork loin roast, cut into 6 steaks about 1” thick</span></p>
Directions
Step 1
<p>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 <em>sofrito</em> mixture to non-reactive container; chill until cold. Scoop out and reserve 6 tbsp. <em>sofrito</em> mixture; mix with remaining cilantro. Cover and reserve in refrigerator.</p>
Step 2
<p>Add pork steaks to container with remaining <em>sofrito</em>; 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.</p>
Step 3
<p>Heat grill to medium-high heat. Remove pork from <em>sofrito</em> 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 <em>sofrito</em> mixture. Serve</p>
