Recipe by Krista Smith
This recipe was in a local magazine a few years ago. I just got around to making the other day and was amazed at how delicious and simple it was! I was in a rush to run errands the day that I made it so I put it in the crock pot on low for 8 or so hours and it was wonderful. Next time, I'll be following the directions!
- 5 lbs bone-in pork shoulder or 5 lbs pork butt
- 1⁄4 cup virgin olive oil
- 2 (1/8 ounce) packets sazon goya con culantro y achiote
- 2 tablespoons sofrito sauce
- 1 tablespoon chopped garlic
- 2 tablespoons margarine
- 3 tablespoons adobo seasoning
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1⁄2 cup water
Directions See How It's Made
- In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
- The day before you cook, wash the pork.
- Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
- Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
- Rub it into the pork with your fingers, forcing it into the slits.
- Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
- Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
- Allow pork to sit 10 minutes before slicing.
- Serve hot, warm or cold - it's delicious!