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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, simmer all ingredients, except the water, until mixed. Let cool. | 2. The day before you cook, wash the pork. | 3. Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking. | 4. Place the pork in a shallow roasting pan, the pour the seasoning mixture over it. | 5. Rub it into the pork with your fingers, forcing it into the slits. | 6. Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot). | 7. Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160). | 8. Allow pork to sit 10 minutes before slicing. | 9. Serve hot, warm or cold - it's delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder butt	5	lbs	bone	2017.3379	0.0	448.801	11.3334
virgin olive oil	1/4	cup		2017.3379	0.0	448.801	11.3334
sazon goya con culantro y achiote	2	packets		2017.3379	0.0	448.801	11.3334
sofrito sauce	2	tablespoons		-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
adobo seasoning	3	tablespoons		2017.3379	0.0	448.801	11.3334
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.