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Cuban-Style Pork Roast

Recipe courtesy of Michelle Jones

Show: Rev Run's Sunday Suppers

Episode: Aunt Chelle's Mac & Cheese

Cuban-Style Pork Roast

Name: Cuban-Style Pork Roast
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H40M0.000S
Yield: 8 to 10 servings
Ingredients: 12 cloves garlic; 1 cup fresh cilantro leaves; 1/2 cup extra-virgin olive oil; 1 tablespoon Sazon seasoning; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon dried thyme; 1 teaspoon seasoned salt, such as Lawry's; 1 teaspoon dried oregano; One 7- to 9-pound bone-in, skin-on pork shoulder

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Level: Easy

Total: 7 hr 40 min (includes marinating and resting times)
Active: 25 min

Yield: 8 to 10 servings

Nutrition Info

Level: Easy

Total: 7 hr 40 min (includes marinating and resting times)
Active: 25 min

Yield: 8 to 10 servings
Nutrition Info

Ingredients

12 cloves garlic

1 cup fresh cilantro leaves

1/2 cup extra-virgin olive oil

1 tablespoon Sazon seasoning

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon seasoned salt, such as Lawry's

1 teaspoon dried oregano

One 7- to 9-pound bone-in, skin-on pork shoulder

Directions

Watch how to make this recipe.

Combine the garlic, cilantro, olive oil, Sazon, salt, pepper, thyme, seasoned salt and oregano in the bowl of a food processor and pulse until the mixture is a paste, scraping down the sides as necessary.
Cut the skin away from the pork shoulder completely. Using a very sharp paring knife, make deep incisions all over the meat and score the skin so the garlic mixture will penetrate more effectively. Rub the seasoning paste all over the pork and on both sides of the skin, then place the skin back on top of the shoulder. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
Preheat the oven to 400 degrees F.
Put the pork in a roasting pan skin-side up and fill the bottom with 4 cups of water. Tent the pan with foil and roast the pork for 3 hours, then uncover and continue roasting until the skin is crispy-brown and an instant-read thermometer registers 180 degrees F, 1 hour more. Let the meat rest for 10 to 15 minutes, covered loosely with foil, before slicing.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.