Puerto Rican Roast Pork (Printer-Friendly)
Juicy roast pork shoulder marinated in garlic, herbs, and spices with a crackling crisp skin and bold, savory flavors.
# What You'll Need:
→ Pork and Marinade
01 -
2.5 kg pork shoulder with skin
02 -
60 ml vegetable or olive oil
03 -
90 g sofrito (green or red)
04 -
6 garlic cloves, smashed
05 -
2 packets Goya Sazon seasoning (about 14 g)
06 -
2 tablespoons Adobo seasoning
07 -
1 teaspoon Maggi chicken bouillon powder or cube
08 -
15 g kosher salt (plus extra for skin)
09 -
1 teaspoon dried oregano
→ Skin Seasoning
10 -
1 tablespoon kosher salt
11 -
1 packet Sazon seasoning (7 g)
# Steps to Follow:
01 -
Combine oil, smashed garlic, sofrito, sazon, adobo, Maggi bouillon, kosher salt, and oregano in a large bowl. Mix thoroughly to create a thick and fragrant paste.
02 -
Using a sharp knife, carefully loosen the skin on the pork shoulder, keeping it attached at one side. Poke 6 to 8 holes throughout the meat and 4 to 6 holes underneath the skin.
03 -
Massage the marinade evenly over the pork, working it deeply into the holes and under the skin. Press large chunks of garlic into the holes. Avoid applying marinade on the surface of the skin.
04 -
Pat the exposed skin dry with paper towels. Evenly sprinkle kosher salt and sazon seasoning onto the skin to encourage crispiness. Ensure the skin surface stays free of marinade.
05 -
Place the pork in a roasting pan, cover tightly with aluminum foil, and refrigerate for at least 4 hours, preferably overnight for optimal flavor.
06 -
Remove pork from refrigerator and allow it to come to room temperature. Preheat oven to 163°C (325°F). Place pork covered in the oven and roast for 3 to 4 hours, basting every hour with pan juices.
07 -
Uncover the pork when meat is tender and a knife inserts easily. Increase oven temperature to 190°C (375°F) and continue roasting uncovered for one hour until skin blisters and crisps.
08 -
Allow the pork to rest for 15 minutes to retain juices. Shred meat with tongs or chop. Break chicharron skin into generous pieces and serve alongside rice, beans, or plantains.
# Extra Suggestions:
01 -
Drying the skin thoroughly before roasting and skipping marinade on skin surface ensures the crispiest chicharron.
02 -
Use a meat thermometer aiming for 90°C (190°F) internal temperature for tender, shreddable pork.
03 -
Leftovers store well refrigerated up to 4 days or frozen up to 3 months when wrapped separately.