BIG DADDY'S ROCKIN' ROAST PORK SHOULDER
Show: Paula's Best DishesEpisode: Big Bites I saw this this morning and it looked sooooooo easy and good. I think I'll give it a try Sunday. Instead of making the Sofrito myself I think I'll buy it from the market. I find Adobo salty so I buy the low sodium Adobo.
Provided by Luvs 2 Cook
Categories < 4 Hours
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Cook's Note: Can keep in the refrigerator for up to 10 days.
- Preheat oven to 300 degrees F.
- 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.
Nutrition Facts : Calories 1489.2, Fat 115.6, SaturatedFat 37.3, Cholesterol 402.6, Sodium 373.8, Carbohydrate 7.3, Fiber 1.2, Sugar 2, Protein 98.6
DADDY'S SUNDAY ROAST
'DADDY was a close friend of the local butcher, Mr. Mason, who always saved the preferred cut for his best customer! To please Daddy, that roast had to be big enough so he could count on leftovers for cold beef sandwiches the following week.'
Provided by Allrecipes Member
Time 3h50m
Yield 10
Number Of Ingredients 8
Steps:
- Place roast in a deep roasting pan, fat side up. Puncture meat with tenderizing tool or meat fork; pour vinegar over. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan. Cover and bake at 400 degrees F for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top. Remove roast from pan and keep warm; skim fat from pan juices. Measure the juices, adding water if needed to equal 3 cups. Mix flour and cold water until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in browning sauce. Season with salt and pepper. Serve gravy with roast.
Nutrition Facts : Calories 25.8 calories, Carbohydrate 4.9 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 33.3 mg, Sugar 0.1 g
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