Step-by-Step Guide to Make Homemade Pork Shoulder Picnic Roast
Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning Pork Shoulder Picnic Roast. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork Shoulder Picnic Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Shoulder Picnic Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Pork Shoulder Picnic Roast estimated approx 30 mins.
To begin with this recipe, we must first prepare a few components. You can cook Pork Shoulder Picnic Roast using 7 ingredients and 7 steps. Here is how you cook that.
Typical Puerto Rican holiday main dish.
Ingredients and spices that need to be Make ready to make 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
Instructions to make Pork Shoulder Picnic Roast
- 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.
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