Mexican-Inspired Roasted Pork Shoulder

A Mexican-inspired spice blend and crushed garlic impart flavor to this easy roasted pork shoulder that's perfect for entertaining.

• Preparation Time: 10 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 10 mins
• Calories: 266 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 teaspoon ground black pepper
• 8 cloves garlic, crushed
• 1 teaspoon dried Mexican oregano
• 1 (1.41 ounce) package sazon seasoning
• 1 teaspoon adobo seasoning
• 1 (5 pound) skin-on, bone-in pork shoulder (picnic) roast

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.

Step 3

Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.

Step 4

Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.

Step 5

Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.

Step 6

Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.

Step 7

Let meat rest for 10 minutes before slicing.