Latin-Style Pork Roast - Puerco Asado

Latin-Style Pork Roast - Puerco Asado

(1)

Latin-Style Pork Roast - Puerco Asado

Print Recipe

Prep time

25m

Total time

7h

Yields

12

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Nothing says fiesta in the Latin kitchen more than a garlicky, savory pork roast with crackling-crisp skin. This Latin-Style Pork Roast - Puerco Asado aims to please. Here, a bone-in, skin-on pork shoulder is marinated with tangy GOYA® Naranja Agria - Bitter Orange Marinade and lots of garlic, onions and herbs. The pork is slowly roasted until the skin turns irresistibly crisp and the meat perfectly tender. To serve, pull the pork apart, moisten with leftover pan juices and adorn with chopped-up crispy skin for a true Latin party recipe that serves a crowd.

More
  • Ingredients
  • Directions

2 tbsp.

dried oregano

2 tsp.

ground black pepper

3 tsp.

ground cumin, divided

12

garlic cloves, finely chopped (about 3 tbsp.), divided

1

bone-in, skin-on pork shoulder, about 8 lbs

2

onions, thinly sliced

Directions

Kitchen View

Step 1

In large bowl, stir together Naranja Agria,oregano, pepper, 3 tsp. Adobo, 2 tsp. cumin and 2 tbsp. garlic; set aside. 

Step 2

Using sharp paring knife, make deep narrow slits all over pork. Transfer pork to large, plastic zip-top bag; scatter onions on top. Pour in reserved Naranja Agria mixture. Push air out of bag and seal; transfer to refrigerator. Marinate at least 8 and up to 24 hours.

Step 3

Meanwhile, in small bowl, stir together capers, remaining 1 tsp. Adobo, remaining 1 tsp. cumin and remaining 1 tbsp. garlic; set aside. 

Step 4

Heat oven to 400°F. Remove pork and onions from marinade, discarding marinade. Transfer pork and onions to roasting pan just large enough to hold pork. Using fingers or small spoon, open slits in pork and stuff with reserved caper mixture. Pour 1½ cups water into bottom of pan. Roast pork, uncovered, for about 30 minutes. Reduce heat to 325°F; roast until pork is tender when pierced with thin blade of knife, is cooked through (quick-read thermometer will register 180°F when inserted into thickest part of pork without touching bone), and skin is golden brown and crisp, adding water in ½-cup measures if pan becomes dry, about 6 hours. 

 

Step 5

Transfer pork to cutting board; let stand about 10 minutes. Remove crisped pork skin and coarsely chop. Slice or pull pork into large pieces. Transfer pork to serving platter; top with skimmed pan juices and scatter with crispy chopped skin. 

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Over 60 on recipe-filter Thanksgiving on recipe-filter Christmas on recipe-filter

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print