A Roast Pork Shoulder Recipe For That Ages!
Roasted pork shoulder bliss, here you come. What is needed are a few GOYA° products along with a couple of simple strategies to get this to authentic Puerto Rican dish more scrumptious than ever before!
To create this roast pork shoulder recipe, you peel back your skin making incisions within the meat, which enables the garlicky marinade to seep in. Then, you rub your skin with salt to attract out moisture, therefore it will get super crispy within the oven. The outcomes--deliciously moist roasted pork shoulder with skin that transforms into crunchy chicharr°n. °Perfecto!
Serves 8
Active time: twenty minutes
Inactive time: 5 hrs, half an hour, plus marinating time
Ingredients
1 bone-in, skin-on pork shoulder (8 ° 9 lbs.)
1 tablespoons of. GOYA° Minced Garlic clove. or 3 cloves garlic clove, finely chopped
Directions
Inside a bowl, mix together the essential olive oil, garlic clove, Adobo, fresh lemon juice, sazon, oregano and pepper put aside.
Utilizing a small, sharp knife, create a cut along the side of the roast in which the skin meets the flesh. Continue cutting, separating your skin in the flesh, departing one finish of your skin attached. While using knife, make °° deep incisions within the flesh, underneath the skin. Put the pork on the tray. Making use of your hands, rub spice mixture over flesh, pushing a few of the mixture in to the cuts. Put the skin on the top of meat wipe your skin clean. Rub skin with salt. Cover tray with plastic wrap transfer to refrigerator to marinate a minimum of 4 hrs, or overnight.
Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan provide 70 degrees, about one hour. Pat skin dry. Cover pan tightly with aluminum foil. Prepare pork until meat is fork-tender and internal temperature registers 145°F, 3 - 3° hrs discard foil. Increase oven to 450°F. Prepare pork, uncovered, adding water in ° cup measures if pan becomes dry, until skin is brown and crisp, 20 - 35 minutes, checking pan every ten minutes.
Transfer pork to cutting board let rest twenty minutes. Remove skin and reduce pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.
Crispy, Crunchy Chicharr°n
After cutting your skin from the pork, if you discover your skin isn°t as crispy as you°d like, simply transfer it to some foil-lined baking sheet, boost the oven temperature to broil, and prepare, rotating the pan once, until crisp, about ten minutes. Then, discard foil and oil.