The Best Ever

I am always looking for a good way to roast a pork shoulder with or w/o the skin. Your pictures make this recipe a must do, at my 1st opportunity. Thanks for sharing, oh, being able to print your recipes is very easy to do. Richard. ~ Richard Ruesch




– Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside.


- Cut various slits into the pork and stuff the garlic slices into them. I like to make long slices along every side, making this part easier.


- Rub down the pork shoulder with the prepared marinade. Cover and refrigerate.


- Heat oven. Transfer the pork shoulder to the bottom of a roasting pan or large baking dish, skin side up. Wipe the skin clean of any marinade and excess moisture.


- Pour water and sour orange juice into the bottom of the roasting pan, then cover the pan with foil, leaving no gaps. The First Roast. Roast the pork shoulder. Second Roast. Raise the oven temperature. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Roast.


- Remove from heat and rest. Transfer to a cutting board. Carve or pull with forks and serve.


- Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.



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