Rockin' Roast Pork Shoulder with Spanish Rice Recipe

Name: Rockin' Roast Pork Shoulder with Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a food processor add green pepper, onion, and cilantro.
2
Pour in oil and mix well.
3
Set aside 2 tablespoons for Spanish rice.
4
Cook's Note: Can keep in the refrigerator for up to 10 days.
5
Preheat oven to 300 degrees F.
6
Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
7
Make at least 12-slits in pork with the tip of a very sharp knife.
8
Put 1 clove of garlic in each slit.
9
In a small bowl, mix together the sazon and adobo seasonings.
10
Add 1/4-cup sofrito and stir together.
11
Rub over entire pork shoulder.
12
Place pork in large roasting pan, wrap with foil and cook for 3 hours.
13
Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.
14
In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned.
15
Add sazon, adobo, rice, water and reserved sofrito.
16
* Cook's Note: Do not stir at any point.
17
Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice.
18
Add pigeon peas and cilantro.
19
Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.
20
Remove from heat.

1108

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 green pepper, minced, 1 onion, minced, 1/2 bunch cilantro, chopped, 1/4 cup olive oil, and more.

Yes, Rockin' Roast Pork Shoulder with Spanish Rice 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.

Rockin' Roast Pork Shoulder with Spanish Rice

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