Slow Roasted Puerto Rican Pork Shoulder
This pork shoulder is marinated overnight in garlic, lime juice, oregano, cider vinegar, sugar and chilli powder, slow cooked for 6 hours until it falls apart. It is packed full of flavour and very easy to make. I love serving this pork with flat breads, salad and Spicy Peruvian Green Sauce
It is the perfect recipe when feeding a crowd.
Servings:
8
yield(s)
Prep Time:
720
mins
Cook Time:
360
mins
Total Time:
1080
mins
Ingredients
-
2.5
kg
boneless pork shoulder
(string & rind removed)
For the marinade
-
5
garlic cloves
(peeled & finely chopped)
-
2
tbsp
olive oil
-
2
tbsp
apple cider vinegar
-
1
lime
(juice only)
-
2
tbsp
dried oregano
-
1/2
tsp
ground cumin
-
1
tsp
chilli powder
-
2
tsp
sugar
-
2
tbsp
sea salt
-
1
tsp
pepper
(freshly ground)
Instructions
-
Place the pork and all the marinade ingredients into a zipper-lock bag, fully coat and refrigerate overnight or up to 24 hours.
-
Preheat the oven to 140°C/120°C Fan/Gas mark 1 and adjust the oven rack to a lower-middle position. Line a roasting tin with a double layer of foil and place the pork on top, drizzle over the marinade. Wrap in the foil, crimping to seal loosely - place in the oven and roast for 3 hours.
-
Increase the heat of the oven to 170°C/150°C Fan/Gas mark 3. Fold back foil, and continue roasting for a further 3 hours, basting the pork with the pan juices occasionally, until pork shows almost no resistance when a knife is inserted into it and it is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.
-
Serve the pork by slicing or shredding, with a drizzle of the sauce. Serve with flatbread, salad and Spicy Peruvian Green Sauce - https://bestrecipesuk.com/recipes/spicy-peruvian-green-sauce/. Enjoy!