Ingredients:
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
Method:
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 refrigerate until the fat solidifies and can be removed from the remaining liquid. Reserve de-fatted liquid.
Once the meat has cooled enough to handle, remove it from the bones and shred using two forks. Add in 2 more packets of Sazon and enough of the reserved cooking liquid to moisten well. Combine throughly. Reheat, covered. Serve.
Serves 8-12
Kitchen Notes:
The Sazon Goya and Goya Adobo can be found in most grocery stores these days, but Amazon.com also sells it as well as any Latin/Mexican grocer. Here is a photo, so you'll know what you're looking for, if you are not familiar.
