Print This Recipe Written by Chacha on Sep 27th, 2012 in Latin, Meats, Pork, Recipe, Roasts | No Comments


  • 1 boneless pork shoulder, about 5 to 8 pounds
  • 4 large garlic cloves, cut into slivers
  • 2 limes, juiced
  • 2 teaspoons dried Greek or Mexican oregano, crumbled
  • Sea salt and freshly ground black pepper
  • 1 envelop Sazon Goya seasoning with cilantro and achiote
  • Adobo, recipe follows

For the Adobo:

  • Fresh cilantro (about ½ cup, packed, leaves only)
  • 1 teaspoon freshly ground cumin
  • ½ small onion
  • 4 large cloves garlic
  • 1 sweet banana pepper or ½ green bell pepper
  • 1 Serrano pepper, seeds removed
  • Sea salt and fresh ground black pepper
  • 1 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon soy sauce
  • Salt and freshly ground pepper to taste


Place the pork in a roasting pan. Using a sharp knife score the surface of the meat in a crosshatch pattern. Using the knife, cut slits in the surface of the meat and poke the garlic slices in the holes.

Sprinkle the lime juice all over the meat. Season well with salt, pepper and oregano. Sprinkle the Sazon Goya seasoning all over the meat. Cover with foil and marinate in the refrigerator overnight or up to 2 days. (Note: Pull the pork out of the refrigerator at least 1 hour and up to 4 hours before roasting.)

Removed the pork from the refrigerator and prepare the adobo.

To make adobo: In a blender, add onion, garlic, cilantro, cumin, peppers, salt and pepper to taste, vinegar, oil and soy sauce. blend well.

Pour the adobo all over the pork, being sure it gets into the incisions and penetrates the meat. Cover with foil and let sit for at least 1 hour and up to 4 hours.

Preheat the oven to 275 degrees F.

Transfer pork to the oven. Cook, covered, until the meat falls apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Total roasting time will be approximately 5 to 6 hours. (Note: Baste the roast with the pan juices occasionally.)

Remove the foil. Raise the oven temperature up to 375 degrees F. Cook additional 15 minutes, or until desired crispness.

Remove from oven. Set aside on a cutting board to rest for 20 minutes under a tent of aluminum foil before serving.

Meanwhile, strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. Transfer to a medium saucepan. Boil until flavorful and reduced half. Taste and add extra salt and pepper only if required.

Using 2 forks, pull the meat into serving-size pieces. Serve with the pan juices.

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