Puerto Rican Roast Pork (Printer-Friendly)
Juicy Puerto Rican pork shoulder infused with garlic, sofrito, and herbs, finished with crisp crackling skin.
# What You’ll Need:
→ Pork and Marinade
01 -
4.4 lb (2 kg) pork shoulder with thick skin cap
02 -
2 tbsp vegetable oil or olive oil
03 -
6 garlic cloves, smashed
04 -
4 tbsp sofrito (store bought or homemade)
05 -
1 tbsp sazon seasoning
06 -
1 tbsp adobo seasoning
07 -
1 tsp Maggi chicken bouillon powder or 1 cube, crushed
08 -
1 tbsp kosher salt, plus extra for skin
09 -
1 tsp dried oregano, crushed
10 -
Additional 1 tsp kosher salt and 1 tbsp sazon for skin seasoning
# Steps to Make This:
01 -
Combine vegetable oil, smashed garlic, sofrito, sazon, adobo, Maggi chicken bouillon, kosher salt, and oregano in a large bowl. Stir well to form a thick, fragrant paste.
02 -
Using a sharp knife, carefully loosen the pork shoulder skin, keeping it attached on one side. Poke 6 to 8 holes on top and 4 to 6 holes on the underside of the meat.
03 -
Massage the marinade thoroughly onto the pork, pushing plenty into the holes and underneath the skin, pressing large garlic pieces into the holes. Avoid applying marinade directly on the skin surface.
04 -
Pat the exposed skin dry with paper towels. Rub salt and sazon seasoning generously onto the skin to ensure a crisp crust.
05 -
Place the pork in a large roasting pan, cover tightly with foil, and refrigerate for at least 4 hours or preferably overnight to deepen flavors.
06 -
Remove the pork from the refrigerator and let it rest at room temperature while preheating the oven to 325°F (163°C). Roast covered for 3 to 4 hours, basting every hour with pan juices.
07 -
Uncover the pork once tender and a knife slides in easily. Increase oven temperature to 375°F (190°C) and roast uncovered for 1 hour until the skin blisters and crisps.
08 -
Allow the pork to rest for 15 minutes for juices to redistribute. Shred the meat with tongs and break the crispy skin into generous pieces before serving.
# Additional Notes:
01 -
For maximum crispiness, keep the skin dry and avoid spreading marinade on it. Use a meat thermometer aiming for an internal temperature of 190°F (88°C) for tender shreddable pork.