Slow-Roasted Stuffed Pork Shoulder

Name: Slow-Roasted Stuffed Pork Shoulder
Prep time: 30M
Total time: 180M
Yield: 6-8 Servings
Ingredients: 1 boneless pork shoulder (about 5 to 6 lbs), butterflied; 1 bottle Naranja Agria – Bitter Orange Marinade; 1 pkg. Chorizo; 1 egg; ¾ cup breadcrumbs; ¾ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos; ½ cup finely chopped cilantro, plus more for garnish; ½ cup finely chopped fresh parsley, plus more for garnish; ½ cup Extra Virgin Olive Oil; 2 tbsp. Minced Garlic; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 1 tsp. Oregano Leaf; 1 tsp. Sazón with Coriander and Annatto; ½ packet Powdered Chicken Flavored Bouillon; ¼ cup Pure Honey; ¼ cup GOYA® Lime Juice; kitchen twine

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Introducing a Latin classic, perfect for an exceptional dinner. Prepare this succulent Slow-Roasted Stuffed Pork Shoulder at home and delight your guests. Start by marinating the pork with the bright, citrus flavor of GOYA® <a href="https://www.goya.com/en/products/bitter-orange-marinade/">Naranja Agria – Bitter Orange Marinade</a> overnight. The next day, stuff it with a delicious mixture of chorizo, spices, and GOYA® <a href="https://www.goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/">Manzanilla Olives Stuffed with Minced Pimientos</a>. Finally, roast it until the skin is golden brown and the meat is juicy on the inside. It will be a dinner to remember!

Total Time

180m

Prep Time:30m

Yields:6-8 Servings

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Ingredients

boneless pork shoulder (about 5 to 6 lbs), butterflied

1 bottle
(12 oz.)

GOYA® Naranja Agria – Bitter Orange Marinade

Find in-store

1 pkg.
(3.5 oz.)

GOYA® Chorizo, finely diced

Find in-store

egg

¾ cup

breadcrumbs

¾ cup

diced GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

Buy at Shop.goya.com

Find in-store

½ cup

finely chopped cilantro, plus more for garnish

½ cup

finely chopped fresh parsley, plus more for garnish

½ cup

GOYA® Extra Virgin Olive Oil, divided

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Minced Garlic

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2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

Buy at Shop.goya.com

Find in-store

1 tsp.

GOYA® Oregano Leaf

1 tsp.

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

Find in-store

½ packet

GOYA® Powdered Chicken Flavored Bouillon

Buy at Shop.goya.com

Find in-store

¼ cup

GOYA® Pure Honey

Find in-store

¼ cup

GOYA® Lime Juice

kitchen twine

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Directions

Kitchen View

Step 1

On work surface, open butterflied pork shoulder so it lays flat like an open book. (If pork shoulder does not lie fat, starting from center of pork, make parallel cuts on either side of the roast, about halfway through the thickness and without cutting all the way through, to make it lie flat.)

Step 2

Place opened pork between 2 pieces of plastic wrap and pound to even 1-inch thickness. Rub with orange marinade. Marinate in airtight container in refrigerator for at least 6 hours (overnight is best).

Step 3

In medium bowl, stir together chorizo, egg, breadcrumbs, olives, 1/2 cup cilantro, 1/2 cup parsley, 1/3 cup oil, garlic, 1 tsp adobo seasoning, oregano and Sazón.

Step 4

Transfer pork from marinade to work surface and lie flat (reserve marinade in refrigerator until ready to use). Spread olive mixture evenly over pork. Roll up jelly-roll style and tie with kitchen twine in 2-inch intervals. Rub outside of roast with remaining oil and remaining adobo seasoning.

Step 5

Place roast in roasting pan fitted with rack. Let stand at room temperature for 45 to 60 minutes (this will ensure the pork cooks evenly).

Step 6

Preheat oven to 425°F.

Step 7

Roast pork for 15 minutes. Reduce temperature to 325°F. Roast pork for 2 to 2 hours 30 minutes or until instant-read thermometer registers 155°F when inserted into thickest part or pork and outside of roast is golden brown.

Step 8

Transfer roast to cutting board; tent with foil. Let rest for 20 to 30 minutes before slicing.

Step 9

Meanwhile, transfer roasting pan to stovetop and set over medium heat. Stir in reserved marinade, bouillon, honey and lime juice; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 12 to 15 minutes or until pan juices are reduced and slightly thickened.

Step 10

Slice roast and serve with pan sauce. Garnish with additional parsley and additional cilantro. Note: Slice roast and serve on platter or board with herbs and citrus for presentation if desired.

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Recipe Tags

Slow-Roasted Stuffed Pork Shoulder

Prep Time: 30m

Total time: 180m

Yields: 6-8 Servings

Ingredients

boneless pork shoulder (about 5 to 6 lbs), butterflied

1 bottle (12 oz.)

GOYA® Naranja Agria – Bitter Orange Marinade

1 pkg. (3.5 oz.)

GOYA® Chorizo, finely diced

egg

¾ cup

breadcrumbs

¾ cup

diced GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

½ cup

finely chopped cilantro, plus more for garnish

½ cup

finely chopped fresh parsley, plus more for garnish

½ cup

GOYA® Extra Virgin Olive Oil, divided

2 tbsp.

GOYA® Minced Garlic

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

1 tsp.

GOYA® Oregano Leaf

1 tsp.

GOYA® Sazón with Coriander and Annatto

½ packet

GOYA® Powdered Chicken Flavored Bouillon

¼ cup

GOYA® Pure Honey

¼ cup

GOYA® Lime Juice

kitchen twine

Directions

Step 1

Step 2

Step 3

In medium bowl, stir together chorizo, egg, breadcrumbs, olives, 1/2 cup cilantro, 1/2 cup parsley, 1/3 cup oil, garlic, 1 tsp adobo seasoning, oregano and Sazón.

Step 4

Step 5

Place roast in roasting pan fitted with rack. Let stand at room temperature for 45 to 60 minutes (this will ensure the pork cooks evenly).

Step 6

Preheat oven to 425°F.

Step 7

Step 8

Transfer roast to cutting board; tent with foil. Let rest for 20 to 30 minutes before slicing.

Step 9

Step 10

Return

Kitchen View

Slow-Roasted Stuffed Pork Shoulder

Prep Time: 30m

Total time: 180m

Yields: 6-8 Servings

Ingredients

boneless pork shoulder (about 5 to 6 lbs), butterflied

1 bottle (12 oz.)

GOYA® Naranja Agria – Bitter Orange Marinade

1 pkg. (3.5 oz.)

GOYA® Chorizo, finely diced

egg

¾ cup

breadcrumbs

¾ cup

diced GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

½ cup

finely chopped cilantro, plus more for garnish

½ cup

finely chopped fresh parsley, plus more for garnish

½ cup

GOYA® Extra Virgin Olive Oil, divided

2 tbsp.

GOYA® Minced Garlic

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

1 tsp.

GOYA® Oregano Leaf

1 tsp.

GOYA® Sazón with Coriander and Annatto

½ packet

GOYA® Powdered Chicken Flavored Bouillon

¼ cup

GOYA® Pure Honey

¼ cup

GOYA® Lime Juice

kitchen twine

Directions

Step 1

Step 2

Step 3

In medium bowl, stir together chorizo, egg, breadcrumbs, olives, 1/2 cup cilantro, 1/2 cup parsley, 1/3 cup oil, garlic, 1 tsp adobo seasoning, oregano and Sazón.

Step 4

Step 5

Place roast in roasting pan fitted with rack. Let stand at room temperature for 45 to 60 minutes (this will ensure the pork cooks evenly).

Step 6

Preheat oven to 425°F.

Step 7

Step 8

Transfer roast to cutting board; tent with foil. Let rest for 20 to 30 minutes before slicing.

Step 9

Step 10

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Slow-Roasted Stuffed Pork Shoulder

Ingredients

Directions

Products in this Recipe

Naranja Agria – Bitter Orange Marinade

Chorizo

Manzanilla Spanish Olives Stuffed with Minced Pimientos

Extra Virgin Olive Oil

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Oregano Leaf

Sazón with Coriander and Annatto

Powdered Chicken Flavored Bouillon

Pure Honey

Lime Juice

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Slow-Roasted Stuffed Pork Shoulder

Ingredients

Directions

Slow-Roasted Stuffed Pork Shoulder

Ingredients

Directions

Reviews

Join GOYA® now