- 15
- Difficult
- 30 mins
- Average budget
Ingredients
- 1 large onion, finely chopped
- 1 green bell pepper, cored, seeded, and finely chopped
- 3/4 teaspoon dried oregano, crushed
- 1/4 cup green olives with pimientos
- 1/2 teaspoon garlic powder or garlic salt
- 1/2 teaspoon dried basil, crushed
- 1 1/2 teaspoons Recaito*
- 1/2 package Sazon Goya seasoning*
- 2 to 3 tablespoons drained capers
- 1 teaspoon Sofrito***
- White vinegar
- 1 (10-pound) pork shoulder roast with bone and fat****
- 1 teaspoon paprika
- Olive Oil
Preparation
Step 1
In a medium bowl, combine onion, bell pepper, oregano, green olives, garlic powder or garlic salt, basil, recaito, sazon seasoning, capers, and sofrito; add just enough white vinegar to cover the ingredients; mix and crush together until well blended.
Step 2
With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end with your knife. You don't have to separate it completely, but leave just enough still connected so that you can flip the fat back over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning.
Step 3
Using a small sharp knife, cut 1-inch deep slits on all sides of the pork roast (the more cuts the more taste). Using a spoon or your fingers, stuff the prepared seasoning mixture into each slit.
Step 4
Place pork roast into a large dish or pan. Pour any extra seasoning mixture over the roast, cover with aluminum foil and refrigerate overnight.
Step 5
Preheat oven to 325 degrees F.
Step 6
Place the prepared roast, fat side up, onto a rack in a baking pan (with at least 1-inch sides). Place a little water in the bottom of the pan. Mix paprika with a little olive oil; rub over the roast.
Step 7
Bake, uncovered, 4 to 5 hours or until a meat thermometer registers 185 degrees F. Base with juice every 30 minutes (if roast starts to get too brown during baking, cover with aluminum foil). Do not turn the roast while cooking. Remove from oven and transfer onto a large cutting board.
Step 8
Let stand 20 to 30 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). After carving, transfer onto a large serving platter.