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This is the classic mojo marinated pork shoulder roast. Perfectly seasoned with homemade mojo, full of oregano, garlic and onions. Let this Puerco Asado take you away.
Note: A 2-quart oven safe glass baking dish or a disposable aluminum baking pan may be used to marinate and roast the pork.
Place the chopped onion on the bottom of your baking dish or pan. Lay the pork shoulder over the onions. You want about 1/2 of it to sit in the marinade. Do not submerge the pork shoulder in the marinade.
Combine the lemon juice and vinegar in a measuring cup. Pour it over the pork shoulder sitting in the baking dish. Using a sharp knife, create wedges in various places throughout the shoulder to place the garlic cloves in. You want the cloves to go in deep.
Now, sprinkle 1 Tablespoon of oregano and 1 tablespoon of garlic powder over the shoulder. Sprinkle half of the salt on the shoulder, and flip over. Repeat the oregano, garlic powder and salt seasoning on the other side of the shoulder. Cover with aluminum foil and let it marinate in the fridge overnight (or at least 4 hours). Flip the pork shoulder over, just before heading to bed or 2 hours into the marinating party. You want both sides to get marinated.
Before placing it in the oven you need to remove the baking dish from the refrigerator and let it get to room temperature. If you fail to do this the glass dish may break in your oven. So be sure to do this step. This should take about 1 hour or so. Just sit it in on your counter. Don’t forget about it, you don’t want it to sit there for 4 hours at room temperature. Just enough to remove the cold from the dish. You could avoid all this by using an aluminum disposable baking pan.
While it’s sitting on your counter, preheat your oven to 250 F.
When ready, place the aluminum sealed baking dish or pan onto the middle rack of your oven. Set your timer for 2 hours. After 2 hours, flip the pork shoulder over, cover again and raise the temperature to 350 F. Roast for another hour. Then remove the foil and cook for another hour.
After 4 hours of roasting … Check the temperature at the thickest part of the shoulder. It should read 170 F or a bit higher. Your pork should now be falling apart at the pull of a fork. Remove from the oven and serve as desired.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!