Ingredients

How to make it

  • PREPARATION THE NIGHT BEFORE- Rinse meat in cold water and pat dry
  • With a sharp knife stab meat several times to make 3-4" slits.
  • Go ahead, stab it good now- I also cut right underneath the fat layer of the roast to season later
  • Season with Adobo all over outside of meat, to your liking
  • In a small bowl/mixing cup mix oil, 1 packet of Sazon, oregano, pepper, and mashed garlic, until a chunky thick liquid forms
  • Insert about 1-2 tsp of this mixture per hole you previously stabbed, and rub some underneath fat layer
  • Sprinkle rest of the Sazon over entire roast
  • Put in a Ziplock bag or covered bowl and refrigerate overnight
  • ---------------------------------------------------------------------------------
  • THE NEXT MORNING-Preheat oven to 400
  • Take out roast and let sit for at least 20 minutes, while oven is heating
  • Put roast fat side up on top of rack in roasting pan
  • Bake at 400 for 30 minutes, to brown meat
  • Turn down to 250 degrees, cover with foil, and cook for 6 1/2 hours or until done, check after 4 hours, meat should fall apart pretty easily
  • Let cool a bit so you don't burn
  • Shred pork with two forks
  • Enjoy!

Reviews & Comments 7

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  • castrofamily 3 years ago
    Absolutely perfect. Saving... as should the rest.
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  • carmenperez 6 years ago
    Lovit I make it Often
    Mainly on Holidays In Puerto Rico
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  • tejahnasmom 6 years ago
    thank you thank you...I love pork shoulder, have them at every family function...especially this way. My favorite is the crunchy fat on the outside. How do you get it crunchy after covering it?
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    " It was excellent "
    rml ate it and said...
    Thanks for the recipe! Sounds wonderful, especially the stabbing part ;>
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    " It was excellent "
    gingerlea ate it and said...
    Saving this one. I just fixed one and just stuck garlic cloves in the slits, but this seasoning sounds delicious!!!!!!!
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    " It was excellent "
    rosemaryblue ate it and said...
    Oh, yes, yes, know this is good! Nothing like a pork shoulder, especially with these seasonings and that long cooking time!! I cook them all the time. :) Great recipe!
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  • pudgy47 6 years ago
    Hey this sounds great!!!! Printed this one off. Thanks
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