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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When I discovered Puerto Rican food, I was hooked. Iâve made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. Ingredients:
1/2 cup white wine vinegar |
1/2 cup olive oil |
12 garlic cloves, peeled |
1/4 cup minced fresh cilantro |
3 tablespoons kosher salt |
3 tablespoons chili powder |
2 tablespoons dried oregano |
2 tablespoons whole peppercorns |
1 boneless pork shoulder butt roast (3 to 4 pounds) |
10 cups water |
Directions:
1. In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
3. Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing. Yield: 8 servings.
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