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Loading...This Puerto Rican slow-roasted garlic pork shoulder is the centerpiece of countless holiday tables and Sunday gatherings. A fragrant paste of garlic, oregano, and citrus seasons the meat for hours before a long, low roast that yields tender, pull-apart pork with shatteringly crisp skin.
Prep Time30 mins
Cook Time300 mins
Total Time330 mins
Servings10
Yield10 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 0 gSugar
- 42 gProtein
- 620 mgSodium
- 780 mgPotassium
- 55 mgCalcium
- 3 mgIron
- 4 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the garlic marinade
- 10 cloves garlic, peeled
- 2 tablespoons dried oregano, preferably Dominican or Puerto Rican
- 1 tablespoon kosher salt
- 1 teaspoon each ground cumin and smoked paprika
- 1/2 teaspoon each freshly ground black pepper and dried thyme
- 1/4 cup olive oil
- 3 tablespoons sour orange juice, or 2 tablespoons orange juice plus 1 tablespoon white vinegar
For the roast
- 1 (5-6 lb) bone-in pork shoulder, skin on
- 1 large yellow onion, quartered
- 1 head garlic, top sliced off
- 1 cup low-sodium chicken broth
- 2 bay leaves
Directions
- Make the marinade: in a small food processor, blend the garlic, oregano, salt, cumin, paprika, pepper, thyme, olive oil, and sour orange juice into a smooth, thick paste.
- Prepare the pork: pat the shoulder completely dry with paper towels. Score the skin in a 1-inch diamond pattern, cutting only through skin and fat. Make deep slits all over the flesh side of the roast.
- Rub the garlic paste thoroughly over the entire shoulder, working it into the slits and under the skin wherever possible. Cover and refrigerate at least 8 hours, or ideally overnight, turning once.
- Preheat the oven to 325°F (165°C). Set a rack inside a large roasting pan. Scatter the onion and halved garlic head in the pan, pour in the broth, and tuck in the bay leaves. Place the pork skin-side up on the rack so air circulates beneath it.
- Roast uncovered for 4 to 5 hours, basting the meat (not the skin) with pan juices every 45 minutes. The pork is done when a fork slides effortlessly into the thickest part and the skin is blistered and deep golden brown.
- For maximum crispness, turn the oven up to 450°F during the final 15 minutes and watch closely. The chicharrón-style skin should crackle when tapped with a spoon.
- Transfer the pork to a cutting board and tent loosely with foil. Rest at least 20 minutes so the juices redistribute before slicing or shredding.
- Skim excess fat from the pan drippings, strain the juices, and reduce them by half over medium heat for a quick pan sauce. Carve the pork into thick slices or pull it apart, serving with crisped skin crumbled over the top and the pan sauce alongside.
Cook’s Notes
- Marinating overnight is non-negotiable for deep flavor penetration into the thick shoulder.
- Dry the skin thoroughly before roasting and never baste the skin with oil to ensure maximum crispness.
- If the skin is not browning by hour 3, brush it lightly with white vinegar to help it blister.
- Reserve the rendered fat from the roasting pan for frying tostones or for future sautés.
- Leftovers keep refrigerated for 4 days and freeze beautifully for up to 3 months.
