Puerto Rican-Style Roast Pork Shoulder

Photography Tango | Food styling Nataly Simard | Prop styling Caroline Simon

  • Prep time 15 minutes
  • Total time 7 hours & 30 minutes
  • Portion size 8 servings



Place pork in shallow dish; set aside. In food processor, purée garlic, quartered onions, lime juice and cider until smooth. Stir in thyme, rosemary, pepper and salt. Pour marinade over roast, cover with plastic wrap and refrigerate for 3 hours. (Make-ahead: Can be refrigerated overnight.)

Remove pork from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 350°F. Place onion slices in bottom of roasting pan or large baking dish. Place roast on top, rind side up, and drizzle with marinade. Pour 1 cup water into bottom of pan. Loosely tent roast with greased foil.

Roast pork until instant-read thermo­meter inserted into thickest part of roast registers 160°F and meat easily detaches from the bone (if necessary, add water during cooking if juice has evaporated), about 3 hours. Remove roast from oven and let stand 15 minutes before carving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.) 

Nutritional facts PER EACH OF 8 SERVINGS

  • Calories 265
  • Total fat 14 g
  • Saturated fat 5 g
  • Cholesterol 95 mg
  • Sodium 500 mg
  • Total carbohydrate 7 g
  • Fibre 1 g
  • Sugars 3 g
  • Protein 27 g
  • Iron 1.7 mg
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Lunch & Dinner

Puerto Rican-Style Roast Pork Shoulder