Recipe courtesy of Paula Deen
Total:
4 hr 20 min
Active:
20 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Sofrito:

Directions

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 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.

Cook's Note

Can keep in the refrigerator for up to 10 days. Do not stir at any point.

Pairs well with lager

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Slow Roasted Pork Shoulder

Recipe courtesy of Gerry Klaskala

Slow-Roasted Pork Shoulder

Recipe courtesy of Food Network Kitchen

Roast Pork Loin

Recipe courtesy of Food Network Kitchen

Slow-Roasted Spiced Pork

Recipe courtesy of Ina Garten

Roasted Rack of Pork

Recipe courtesy of Tyler Florence

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking