Puerto Rican Roast Pork (Printer-Friendly Version)
Tender roast pork marinated in garlic, herbs, and spices, roasted to juicy perfection with crispy skin.
# Ingredients Needed:
→ Meat
01 -
5 pounds pork shoulder with skin
→ Marinade
02 -
2 tablespoons vegetable oil
03 -
10 garlic cloves, smashed
04 -
3 tablespoons green or red sofrito
05 -
2 packets sazon seasoning (approximately 14 grams)
06 -
1 tablespoon adobo seasoning
07 -
1 teaspoon powdered chicken bouillon (Maggi)
08 -
1 tablespoon coarse kosher salt
09 -
1 teaspoon dried oregano, crushed
10 -
1 tablespoon coarse kosher salt (for skin)
11 -
1 packet sazon seasoning (for skin)
# Step-by-Step Directions:
01 -
Combine vegetable oil, smashed garlic, sofrito, sazon, adobo, chicken bouillon, kosher salt, and oregano in a large bowl. Mix into a thick, aromatic paste.
02 -
Using a sharp knife, carefully loosen the skin of the pork shoulder while keeping it attached on one side. Poke 6 to 8 holes on the top and 4 to 6 holes underneath the meat.
03 -
Massage the marinade thoroughly over the pork, working it into the holes and under the skin. Press large garlic pieces into the holes. Avoid applying marinade on the skin surface.
04 -
Pat the skin dry with paper towels. Evenly sprinkle kosher salt and sazon seasoning directly onto the skin to promote crispness. Keep marinade away from the skin’s surface.
05 -
Place the pork in a large roasting pan, cover tightly with foil, and refrigerate at least 4 hours or overnight for best flavor infusion.
06 -
Remove pork from refrigerator and let rest at room temperature while preheating oven to 325°F. Roast covered for 3 to 4 hours, basting every hour with pan juices.
07 -
Uncover the pork once tender; increase oven temperature to 375°F. Roast uncovered for 1 hour, monitoring skin as it puffs and crisps into crackling chicharron.
08 -
Allow pork to rest 15 minutes to redistribute juices. Shred meat using tongs or chop. Break crispy skin into generous pieces and serve alongside preferred sides.
# Helpful Hints:
01 -
For the crispiest skin, ensure it is completely dry before roasting and avoid applying marinade on its surface.
02 -
Using a meat thermometer, aim for an internal temperature of 190°F to achieve shreddable, juicy pork.
03 -
Leftovers store well refrigerated for up to four days or frozen separately for up to three months.