Pork Shoulder Pinic Roast – a delicious recipe with pork roast, lime, green bell pepper, onion, garlic, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse pork roast and place it in pan skin side down.
2
Stab about 10-15 holes as big as your fingers.
3
Stick garlic, then onions and peppers in the holes.
4
Drizzle oil, pour salt and red pepper and sprinkle ground herbs on top of roast.
5
Rub ingredients all over roast with your HANDS.
6
Don't be scared make love to the meat.
7
Scoop up all veggies and place on top of roast.
8
Lay the sliced lemons and limes on top of meat.
9
Pour a little water in the botton of pan.
10
Cover with foil.
11
You can marinate it for as long as you like.
12
I didn't stright in the oven it went.
13
Bake 425F, 25 min.
14
Then turn down oven to 300F, 3-4 hours.
15
Or as long as you want.
645
kcal
Calories
30
g
Fat
80
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Large pork roast, 2 1 lemon-1 lime sliced, 1 green bell pepper sliced, 1 small onion sliced, and more.
Yes, Pork Shoulder Pinic Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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