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Cuban roast pork two stage method

Recipe byia

2/3 cup of lemon juice
Goya’s Adobo All Purpose Latino Seasoning (see note below)
Cumin, to taste
Oregano, to taste
Black Pepper, to taste
1 whole bone-in, skin on pork shoulder 10-12lbs.

Note: Adobo Seasoning is a seasoned salt/spice that is widely used in many Latino households. If you are unfamiliar with this product, click here for more information from one of my earlier posts.

In a baking pan, set a metal wire rack. Place pork shoulder on the rack. Moisten the entire pork shoulder with the lemon juice then season on all sides with the next four ingredients. Let sit in a refrigerator for at least two hours or preferably overnight.

Preheat oven to 250 degrees.
Roast in oven for 8 hours. Yes 8!
Remove pork shoulder from the oven, tent in foil and let rest for 15 minutes. Meanwhile, increase oven temperature to 500 degrees.
After oven is preheated and after 15 minutes have elapsed, return shoulder to the oven and roast until the skin is blistered, puffed and crispy, about 20-25 minutes.
It is important that you rotate the pan in the oven every 5 minutes to assure even cooking. When you remove the pork shoulder from the oven, tent with foil again and allow to sit for an additional 15 minutes.



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