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Rockin' Roast Pork Shoulder with Spanish Rice Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 5 servings Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 to 5 servings Servings
$ /Serving

Rockin' Roast Pork Shoulder with Spanish Rice Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 5 servings Servings
$ /Serving

Ingredients

  • 1 green pepper, minced
  • 1 onion, minced
  • 1/2 bunch cilantro, chopped
  • 1/4 cup olive oil
  • 5 lbs pork shoulder
  • 12 cloves whole garlic, slightly smash
  • 3 1 1/2 tablespoons envelops 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 cups long-grain rice
  • 4 cups water
  • 1 16-ounce can pigeon peas
  • 2 tablespoons cilantro leaves, chopped to garnish

Preparation

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 °F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

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 °F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

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Preparation

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 °F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

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 °F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product