Issue link: https://www.cominghomemag.com/i/1048619
Pnil | Puerto Rican Pork Roast 13 Impress your holiday guests with this delicious pork roast from Volume II of the Associa Family Cookbook! "I have a very close friend who is Puerto Rican. His mother taught me this recipe. She was an amazing woman and I make this recipe for friends and family to remember and honor her." – Sheila Pelletier, Professional Community Management Orange County, CA Inedients 8 - 10 .................................................. lb Pork Shoulder Roast 1 cup ............................................................................ Canola Oil 3 oz ............................................. Sazon (Achiote seasoning) ½ cup .................................................................. White Vinegar 3 Tbsp ........................................................................... Oregano 10 tsp.........Crushed Garlic (or 10 cloves, finely chopped) 2 tsp ...........................................Adobo Seasoning (to taste) 2 tsp ................................................... Black Pepper (to taste) Dectis 1. Preheat oven to 275 o F. 2. Mix oil, vinegar and spices together in a small bowl and set aside. 3. Place pork roast into a baking pan with the fat side down. The pan should be at least 2 inches deep to hold the drippings. 4. Carefully cut a few deep slits into the roast and spoon half of the seasoning mixture into the holes 5. Cover baking pan with foil and cook for 2 hours at 275°F. 6. Take out roast and carefully turn over so that the fat side is facing up, and raise the oven temperature to 350°F. 7. Cut more slits into the roast and score the fat layer a little so that the spices cook into the meat. 8. Spoon the remaining seasoning mixture into the holes and on top of the roast. 9. Cook uncovered for 1 ½ to 2 hours at 350°F (the top should be crispy). 10. Remove from the oven and let rest for at least 10 minutes before cutting.