Best Mexican Christmas Roast Pork Recipes

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MEXICAN-INSPIRED ROASTED PORK SHOULDER



Mexican-Inspired Roasted Pork Shoulder image

Serve this roasted pork shoulder with yellow rice and a salad.

Provided by vpecchia

Categories     Pork Shoulder

Time 7h20m

Yield 12

Number Of Ingredients 8

8 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon white vinegar
1 (1.41 ounce) package sazon seasoning
1 teaspoon adobo seasoning
1 teaspoon ground black pepper
1 teaspoon dried Mexican oregano
1 (5 pound) skin-on, bone-in pork shoulder (picnic) roast

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.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 1 g, Cholesterol 74.5 mg, Fat 20 g, Fiber 0.2 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 556.9 mg

MEXICAN PORK ROAST



Mexican Pork Roast image

Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 medium onions, sliced
2 medium carrots, sliced
2 jalapeno peppers, seeded and chopped
3 garlic cloves, minced
1/2 cup water
1/2 cup chicken broth
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 boneless pork shoulder butt roast (3 pounds)

Steps:

  • In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.

Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.

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