Cooking Times

60 min
Prep Time
330 min
Cook Time
390 min
Total Time

Ingredients (10 items)

8.00 lbs Pork shoulder
bone-in, skin on
2.00 heads Garlic
peeled
3.00 tbsp Oregano
dried
2.00 tbsp Black pepper
0.50 cup Olive oil
0.25 cup White vinegar
1.00 cup Sour orange juice
or mix orange and lime
3.00 tbsp Salt
coarse
0.50 cup Sofrito
3.00 tbsp Achiote oil

Instructions (8 steps)

1
Make adobo: blend garlic, oregano, pepper, salt, oil, vinegar, orange juice.
2
Score pork skin in diamond pattern. Cut deep slits in meat.
3
Rub adobo marinade deeply into slits and all over pork.
4
Cover and refrigerate 12-24 hours, turning occasionally.
720 minutes
5
Bring to room temp. Roast uncovered at 350°F for 1 hour.
60 minutes
6
Reduce to 325°F, continue roasting for 3-4 hours.
210 minutes
7
Baste every 45 minutes. Increase to 400°F last 30 min for crispy skin.
30 minutes
8
Rest 20 minutes. Serve with arroz con gandules and pasteles.
20 minutes