ROASTED PORK SHOULDER

Roasted Pork Shoulder image

When I discovered Puerto Rican food, I was hooked. I've made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. -Joanne Morgan, Kansas City, Missouri

Provided by Taste of Home

Categories Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup white wine vinegar
1/2 cup olive oil
12 garlic cloves, peeled
1/4 cup minced fresh cilantro
3 tablespoons kosher salt
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons whole peppercorns
1 boneless pork shoulder butt roast (3 to 4 pounds)
10 cups water

Steps:

In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 340 calories, Fat 23g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1050mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.