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Showing posts from May, 2009

Puerto Rican Style Shredded Pork

8 lbs pork shoulder
10 cloves minced garlic
1 teaspoon dried oregano (double the amount if using fresh)
4 packets Sazon Goya (reserve 2 for after cooking)
1 tablespoon Goya Adobo seasoning
Freshly ground pepper
2 tablespoon olive oil

Pre-heat oven to 350* degrees.

In a small bowl, combine olive oil, garlic, oregano, 2 packets of Sazon, Adobo and pepper. Mix well and set aside.

With a sharp knife, carefully make deep slits into the pork roast. The more slits you make, the deeper the flavor will penetrate the meat. Place the roast into a deep roasting pan (depending on how fatty your shoulder is, there could be a lot of liquid rendered) Rub the roast with the oil and seasoning mixture, making sure to get plenty of the mix inside the slits.

Roast the shoulder, uncovered, in a 350* oven for approximately 6 hours. You want the meat completely tender and falling off the bone.

Remove the meat from the pan and pour the rendered liquid (once cooled) into a container and ref…