Ingredients
Method
- In a small food processor, blend garlic, onion, Adobo seasoning, oregano, salt, cumin, thyme, rosemary, black pepper, chicken bouillon cube, Sazon, olive oil, and lemon juice until smooth.
- Pat dry the pork shoulder with paper towels to remove excess moisture. Use a sharp knife to poke holes all around the pork.
- Pour the marinade over the pork shoulder, ensuring it penetrates the holes for maximum flavor.
- Place the pork shoulder in a roasting pan with a wire rack, fat side up. Secure the skin with toothpicks to keep it from touching the foil. Cover with aluminum foil.
- Marinate in the fridge for at least 4 hours or overnight.
- Roast at 350°F for 4 hours covered. Then, remove the foil and roast uncovered for an additional hour until the skin is crispy. For extra crispiness, broil for the last 5 minutes.
- Let the pork rest for 10-15 minutes before carving.
Nutrition
Notes
Pro Tips:
Mince garlic just before cooking to preserve its flavor. Garlic that sits too long after mincing can become bitter and lose potency. Caramelize onions slowly over medium heat for the deepest, sweetest flavor—rushing this process will result in tough, stringy onions. Storage & Meal Prep:
Leftover Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch keeps well in the refrigerator for 3-4 days in an airtight container. This dish makes excellent meal prep—you can portion it out for quick lunches throughout the week.
Mince garlic just before cooking to preserve its flavor. Garlic that sits too long after mincing can become bitter and lose potency. Caramelize onions slowly over medium heat for the deepest, sweetest flavor—rushing this process will result in tough, stringy onions. Storage & Meal Prep:
Leftover Guanimos con Bacalao — The Puerto Rican Recipe That Grandmothers Still Make From Scratch keeps well in the refrigerator for 3-4 days in an airtight container. This dish makes excellent meal prep—you can portion it out for quick lunches throughout the week.