Ingredients
16
16 servings
- •9 pounds skin-on, bone-in pork shoulder (picnic) roast
- •1 medium lime, halved
- •10 cloves garlic
- •2.5 tablespoons salt
- •1.5 tablespoons olive oil, divided
- •1 tablespoon dried oregano
- •1.5 teaspoons ground black pepper
- •1.25 teaspoons adobo seasoning (such as Goya®)
- •1 teaspoon vinegar
- •0.25 teaspoon sazon seasoning
- •2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Rub pork shoulder all over with lime.
- Mash garlic into a paste with a mortar and pestle, then transfer to a bowl. Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.
- Pull the skin back to within 1 inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits, then pull the skin back into place.
- Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl; rub all over the skin. Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.
- Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and let stand for 10 minutes before carving.
Nutritional Facts
Per 16 servings
- Calories: 362
- Carbohydrate: 3g
- Fat: 25g
- Fiber: 0g
- Protein: 26g
- Sugar: 0g
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