Puerto Rican Roasted Pork Shoulder

Puerto Rican Roasted Pork Shoulder


1 bone-in (8 to 9 pound) skin-on pork shoulder
1/4 cup extra virgin olive oil
 cloves garlic, finely chopped
2 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper
2 teaspoons lemon juice
2 packets Sazón GOYA® with Coriander and Annatto
1 teaspoons oregano
1/4 teaspoon ground black pepper
1 teaspoon salt


  • In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside.

  • Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting,
    separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep
    incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh,
    pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt.

  • Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight.

  • Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin
    dry. Cover pan tightly with aluminum foil.

  • Cook pork until meat is fork-tender and internal temperature registers
    145°F, 3 to 3 1/2 hours; discard foil.

  • Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cupmeasures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes.

  • Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut
    meat from bone. Serve with skin and pan juices.

Servings: 8 servings

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