Puerto Rican Roast Pork (Printer-Friendly)

Tender marinated pork shoulder with crispy skin and rich Puerto Rican seasonings, perfect as a flavorful main dish.

# What You’ll Need:

→ Pork

01 - 4 to 5 pounds pork shoulder with skin cap

→ Marinade

02 - 1/4 cup vegetable oil or olive oil
03 - 8 garlic cloves, smashed
04 - 1/2 cup sofrito (green or red)
05 - 1 packet sazon seasoning (about 14 g)
06 - 1 tablespoon adobo seasoning
07 - 1 teaspoon Maggi chicken bouillon powder
08 - 1 tablespoon coarse kosher salt
09 - 1 tablespoon dried oregano

→ Skin seasoning

10 - 1 tablespoon kosher salt
11 - 1 packet sazon seasoning (about 14 g)

# Steps to Follow:

01 - Combine vegetable oil, smashed garlic, sofrito, sazon, adobo, Maggi bouillon, kosher salt, and dried oregano in a large bowl; mix thoroughly to create a fragrant thick paste.
02 - Use a sharp knife to carefully peel back the skin of the pork shoulder, keeping it attached on one side; pierce 6 to 8 holes evenly over the meat surface and 4 to 6 on the underside.
03 - Massage marinade deeply into the pork, focusing on all pierced holes and beneath the skin; press smashed garlic cloves into the holes, avoiding the top skin surface.
04 - Pat the pork skin dry with paper towels; sprinkle kosher salt and sazon seasoning evenly over the skin to promote crispness, ensuring no marinade contacts the skin surface.
05 - Place the pork shoulder in a large roasting pan, cover tightly with aluminum foil, and refrigerate for at least 4 hours, preferably overnight for optimal flavor infusion.
06 - Remove pork from refrigerator and allow to rest at room temperature while preheating oven to 325°F; roast pork covered for 3 to 4 hours, basting with pan juices every hour to maintain moisture.
07 - After the pork is tender and easily pierced with a knife, remove the foil; increase oven temperature to 375°F and roast uncovered for an additional 1 hour, monitoring to achieve puffed, blistered, golden skin.
08 - Allow the pork to rest for 15 minutes to redistribute juices; shred the meat using tongs or oven mitts, and break the crispy skin into generous pieces for serving.

# Helpful Hints:

01 - For the crispiest skin, ensure it is thoroughly dried and avoid applying marinade on its surface.
02 - Using a meat thermometer, target an internal temperature of 190°F for tender, shreddable pork.
03 - Leftovers reheat well and are ideal for sandwiches or tacos; re-crisp skin separately in the oven or air fryer.

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