Mexican Roast Pork
- Active Time 15m
- Total Time 15h 15m
Makes 2 1/2 pounds (Serves 10)
This highly seasoned, richly flavored meat that's cooked until it's falling off the bone is delicious wrapped in warm tortillas or served with rice and beans.
- 1 whole fresh pork shoulder (8 pounds), boned
- 1 1/2 tablespoons minced garlic
- 1 cup plus 2 tablespoons white vinegar
- 3/4 cup fresh lime juice
- 1/4 cup fresh grapefruit juice
- 1/4 cup fresh orange juice
- 2 tablespoons dried oregano, crumbled
- 1 tablespoon freshly ground pepper
- 1 teaspoon Goya Adobo Seasoning
- 1 teaspoon Goya Sazón with Coriander and Annatto
- 1 large green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
Set the pork on a work surface. Using a small, sharp knife, make 1-inch-long slashes in the skin, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
In a large glass or ceramic bowl, combine the vinegar with the lime, grapefruit and orange juices, oregano, pepper, adobo seasoning and Sazón.
Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate
overnight, turning the meat once or twice. Bring to room temperature before cooking.
Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting
pan. Cover with foil and roast for about 3 hours, or until the meat is very tender. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the meat before serving.
The pork can be refrigerated for up to 3 days.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
568 calories; 26g total fat; 243mg cholesterol; 278mg sodium; 8g carbohydrates; 1g fiber; 72g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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