Ingredients
Method
- In a small food processor, blend garlic, onion, Adobo seasoning, oregano, salt, cumin, thyme, rosemary, black pepper, chicken bouillon cube, Sazón, 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 15-20 minutes before slicing. Serve with rice and beans or your favorite sides.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.