Big Daddys Rockin Roast Pork Shoulder Recipes

BIG DADDY'S ROCKIN' ROAST PORK SHOULDER

Steps:

• In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Cook's Note: Can keep in the refrigerator for up to 10 days.
• Preheat oven to 300 degrees F.
• Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit.
• In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
• Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

ROCKIN' ROAST PORK SHOULDER WITH SPANISH RICE

Steps:

• In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.
• Cook's Note: Can keep in the refrigerator for up to 10 days.
• Preheat oven to 300 °F.
• Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
• Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
• Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 °F and let cook additional 20 minutes until desired crispness.
• In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
• Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

BIG DADDY'S SPANISH RICE WITH PIGEON PEAS

Steps:

• For the Rice:.
• In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
• Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
• *Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.