Rocking Roast Pork Shoulder with Spanish Rice

Name: Rocking Roast Pork Shoulder with Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each green bell peppers minced; 1 each onions minced; 1/2 bunch cilantro chopped; 1/4 cup olive oil; 1 pound pork shoulder up to 5 pound pork shoulder; 12 cloves garlic slightly smashed; 1 1/2 tablespoons sazon 3 envelopes, Sazon seasoning; 1 tablespoon adobo seasoning; 1/4 cup sofrito; 1/4 cup saffron rice; 1/4 cup pork diced; 1/4 cup onions sliced; 2 tablespoon butter; 1 tablespoon sazon 2 envelopes; 1 tablespoon adobo seasoning; 2 cups long grain rice; 4 cups water; 2 tablespoons sofrito; 16 ounces pigeon peas do not drain

Servings: persons

1 each green bell peppers minced
1 each onions minced
1/2 bunch cilantro chopped
1/4 cup olive oil
1 pound pork shoulder up to 5 pound pork shoulder
12 cloves garlic slightly smashed
1 1/2 tablespoons sazon 3 envelopes, Sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito
1/4 cup saffron rice
1/4 cup pork diced
1/4 cup onions sliced
2 tablespoon butter
1 tablespoon sazon 2 envelopes
1 tablespoon adobo seasoning
2 cups long grain rice
4 cups water
2 tablespoons sofrito
16 ounces pigeon peas do not drain

1
In a food processor add green peppers, onions and cilantro.
2
poor in olive and mix well.
3
set aside 2 tablespoon for Spanish rice.
4
Preheat oven to 300 degrees.
5
Cut off 2 slices about 1/4 cup of pork and set aside for Spanish rice.
6
Make at least 12 slits in pork with the tip of the very sharp knife.
7
put 1 clove of garlic in each slit.
8
in a bowl mix together the Saxon and Adobe seasoning.
9
add 1 / 4 cup sofrito and stir together.
10
rub over entire pork shoulder.
11
Place pork in large roasting pan, wrapped with foil and cook for 3 hours.
12
remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness.
13
In large saucepan on high heat, saute onions and reserve pork in the butter until lightly browned.
14
Add Sazon, Adobe, rice, water and reserved sofrito.
15
Cook about 10 minutes on high or until the water begin to the evaporate to almost the level of the rice.
16
Add pigeon peas and cilantro.
17
Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.
18
remove from heat.

1000

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

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

Yes, Rocking 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.

That's it — enjoy your meal!