Ingredients
12
12 servings
- •8 cloves garlic, crushed
- •2 tablespoons olive oil
- •1 tablespoon white vinegar
- •1 (1.41 ounce) package sazon seasoning
- •1 teaspoon adobo seasoning
- •1 teaspoon ground black pepper
- •1 teaspoon dried Mexican oregano
- •1 (5 pound) skin-on, bone-in pork shoulder (picnic) roast
Instructions
- Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
- Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
- Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
- Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
- Let meat rest for 10 minutes before slicing.
Nutritional Facts
Per 12 servings
- Calories: 266
- Carbohydrate: 1g
- Fat: 20g
- Fiber: 0g
- Protein: 20g
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