Latin Roasted Pork Shoulder Recipes

LATIN STYLE PORK ROAST

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
• Open the packet of Sazon and rub into the pork.
• Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
• Place the roast in a shallow baking pan that has been coated with non-stick spray.
• Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
• Slice as desired.

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.

LATIN ROASTED PORK SHOULDER

Steps:

• Mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
• Remove the mixture to a bowl and stir in the dried oregano and black pepper. Add red wine vinegar and mix to a paste-like consistency.
• With a paring knife, cut deep tunnels into the exposed fleshy ends (I made a mistake once and made tunnels all over; the pork comes out much better if deep tunnels are cut into the ends only). Push two-thirds of the paste into the pockets with your fingers. Loosen the skin in several places and spread the rest of the paste underneath the skin and over the surface of the roast where there is no skin. Wrap the roast tightly in 2 layers of aluminum foil and refrigerate for 24 to 48 hours.
• Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Arrange the roast on a rack in a roasting pan and roast to an internal temperature of 190 degrees. (This will take between 4 to 4 1/2 hours.) When the roast reaches 190 degrees, remove from the oven.
• Let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving. Skim off the fat from the pan juices and add the chicken stock or stock/wine mixture and bring to a boil, scraping up the browned bits on the bottom of the pan. Cook over high heat for 2-4 minutes to dissolve the roasting particles. Remove all the fatty skin from the outside of the meat and cut the roast into slices and arrange on a platter. Pour the sauce over it and serve immediately.

CUBAN-STYLE ROAST PORK

Steps:

• Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
• Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
• Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

MEXICAN BRAISED PORK SHOULDER

Steps:

• Season pork shoulder evenly with coriander, cumin, garlic, onion, salt, and pepper. Add canola oil to a pre-heated dutch/french oven on stove top. once oil is hot sear pork on 1 side for 5 minutes on medium heat (allowing pork to brown by not moving until meat releases from pot). repeat browning on all sides. remove pork and set aside. add onions and pablanos into pot (add a little oil if needed). while veggies are cooking constantly scrap any brown bits from bottom of pot. Continue till onions become translucent. next, add the garlic and continue cooking for 45 seconds. than, add the beer. continue scrapping of all brown bits while beer reduces to 1/4 cup. than add tomato paste; constantly stirring for 1 1/2 minutes. now add the enchilada sauce, water, and jalapenos. mix sauce and veggies till incorporated well. (this can all be done a day ahead and braiseing process can be done later if desired) return pork and let sauce come to boil. cover, and place in pre-heated 350 degree oven for 2.5-3 hours (until pork pulls apart with fork). remove pork to cutting board and shed with a fork, removeing any excess fat. taste sauce for heat and add haberno sauce if desired. return meat to sauce. serve with heated tortillas, and shredded lettuce, and cheese. *can use any leftovers for an awesome breakfest by adding pork to scrambled eggs.

MEXICAN PORK

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

ROASTED PORK SHOULDER

Steps:

• Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
• Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
• Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
• Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
• Let meat rest for 10 minutes before slicing.