Pork Shoulder Picnic Roast
- 1 Pork Shoulder Picnic Roast
- 4 tbsp Goya Adobo
- 2 packages Goya Sazon
- 2 tbsp Ground Black Pepper
- 4 tbsp Garlic (diced)
- 4 tbsp Red Pimientos (diced)
- 1 Virgin Olive Oil
- Mix all the sesonings together.
- With a sharp small knife make holes all over the pork shoulder picnic roast.
- Make sure you cut holes over the fat and underneath as well.
- Holes should be big enough to insert seasoning with your fingers.
- Add the seasoning all over the picnic roast, also inside the holes cut in step 2.
- Add the garlic and red pimientos inside holes cut unto the picnic roast.
- After all the ingredients are added on to the picnic roast spread virgin olive oil on the fat so it'll crisp while cooking.
- You can add a pinch of ground black pepper on the fat after adding the olive oil.
- Preheat oven to 400 for about 30 minutes.
- Let picnic roast cook at that temperature for 1 hour and then lower temperature to 300 and let cook for 3 hours.
- You can up the temperature to 400 on the last hour if you would like the fat to crisp a bit more.
- When picnic roast is fully cooked the meat should fall off quite easily from the bone.
- Let stand for 10 minutes before serving.
sazon, ground black pepper, garlic, red pimientos, olive oil
Taken from cookpad.com/us/recipes/347472-pork-shoulder-picnic-roast (may not work)