SPANISH PORK SHOULDER

Spanish Pork Shoulder image

True Spanish pork shoulder (pernil al horno). Please be ready to get a little messy.

Provided by pinkey

Time P1DT8h20m

Yield 8

Number Of Ingredients 7

Ingredients

2 (1.41 ounce) packages sazon seasoning (such as Goya®)
3 tablespoons olive oil
7 teaspoons bottled minced garlic
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon crushed dried oregano
1 (5 pound) bone-in pork shoulder roast

Steps:

Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 412.5 calories, Carbohydrate 1 g, Cholesterol 111.8 mg, Fat 31.7 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 2021.5 mg