Rockin' Roast Pork Shoulder with Spanish Rice

Recipe courtesy Paula Deen

Show: Paula's Best DishesEpisode: Big Bites

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
4 to 5 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 20 min

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Ingredients

Sofrito:

1 green pepper, minced
1 onion, minced
1/2 bunch cilantro, chopped
1/4 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito, recipe follows

Spanish Rice:

1/4 cup diced pork
1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Directions

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

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Comments & Reviews

recipe Rockin' Roast Pork Shoulder with Spanish Rice
carolyn Houston, TX 11-26-2009
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It's As Good As My Cuban Friend Makes!!!
Rated: 5 stars out of 5

This is the second time that I've made "Arroz Con Gondules". The first time I made the pork along with the rice and brought... some to friend to taste. She said I did a very good job and she makes the rice all the time for parites at work. This time I made just the rice and it was delicious. I no longer have to ask others to make it for me. I can make myself and I'm proud to bring them some!!!!Read more
recipe Rockin' Roast Pork Shoulder with Spanish Rice
Eze Antioch, CA 11-13-2009
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Rice was great!
Rated: 5 stars out of 5

We made the recipe just as instructed (with a few exceptions) and it came out great! The exceptions was that we crock-potted... the pork, and the rice was made a little different. We sauteed the rice with the seasonings after we browned the pork and onions. We then poured the water in, and closed it up for 20 minutes. Nevermind the goofy instructions to reduce the water; the rice will not flake like parboiled rice, and will stick a little, but will not be mushy. We are making the rice again for sure. As for the pork, shoulder cuts are not our favorite due to the high fat content, but it was good nonetheless. Also, the recipe is written weird. You must make the sofrito from the fresh produce ingredients, and reserve some for the rice. Also, be aware that "Don Sazon" is a brand, not a type of seasoning. There is a variety of Don Sazon seasonings, but Goya makes the Sazon seasoning referred to in the recipe. Both have MSG. Read more
recipe Rockin' Roast Pork Shoulder with Spanish Rice
Missy mechanicsburg, PA 11-05-2009
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Big hit at the party
Rated: 5 stars out of 5

So tender! Received many compliments. Should note the Goya seasonings do have MSG.
recipe Rockin' Roast Pork Shoulder with Spanish Rice
Hilary Bellingham, WA 11-02-2009
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Full of flavor
Rated: 5 stars out of 5

Made this dish today. Perfect for a Sunday. I used a 3 pound boneless shoulder and halved the ingredients. I still cooked... it 3 hours and then browned it. After I sliced/shredded it I let it fall back into the cooking broth. The pork was a huge hit! The crisp parts of the pork are like carnitas.I didn't put the peas in the rice - forgot to buy them and it was still very tasty. I used Uncle Ben's and just left it covered with the heat on very low until we were ready to eat - maybe 10 -15 minutes after it was done. The rice was very tender and perfectly cooked. Also, I think the first few ingredients in the first list are for the sofrito in case you weren't sure. I put the rest of the sofrito into an ice cube tray to freeze and use for later. The crisp parts of the pork are like carnitas. Our house smelled amazing too. Will definitely make this again - maybe for our next group taco night. Read more
recipe Rockin' Roast Pork Shoulder with Spanish Rice
Claire Vacaville, CA 09-28-2009
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Tender and Flavorful!
Rated: 5 stars out of 5

I made this last night. Followed the recipe exactly. My husband and his friend ate almost the entire 5 pound shoulder!! It... was tender and moist, tons of great flavor! The rice was awesome. I served it with a simple green salad and I will DEFINITELY make this again. I wouldn't change a thing! And the house smelled AMAZING all afternoon! Thanks - again - Paula!Read more
recipe Rockin' Roast Pork Shoulder with Spanish Rice
Heather Kenosha, WI 09-13-2009
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Terrific!
Rated: 5 stars out of 5

I had a pork shoulder in my freezer and had no plan what to do with it. Then I saw Paula and Aaron on TFN and thought I'd... give the recipe a shot. Turns out it is now one of my husband's favorites and whenever my in-laws buy a pig, they give the pork shoulder to us as long as we make the recipe. Thanks for a great, authentic latin flavor meal!Read more