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Spanish Sunday Roast – Roast Pork Shoulder with Spanish rice

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Spanish Sunday Roast – Roast Pork Shoulder with Spanish rice

Spanish Sunday Roast – Roast Pork Shoulder with Spanish rice Recipe

Ingredients
Sofrito 1/4 Cup 
1 green pepper, minced
1 onion, minced
1/2 bunch coriandor, chopped
1/4 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning

1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh coriander leaves, to garnish

Homemade Adobo Seasoning 1/4 cup sweet paprika, tablespoons ground black pepper, 2 tablespoons onion powder, 2 tablespoons dried oregano, 2 tablespoons ground cumin,1 tablespoon chipotle chile powder

Homemade Sazon Seasoning- 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground annatto seeds (achiote) or turmeric, tablespoon garlic powder, 1 tablespoon salt,2 teaspoons oregano,1 tsp ground black pepper

Directions
In a food processor add green pepper, onion, and coridaner Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.
Cook’s Note: Can keep in the refrigerator for up to 10 days.
Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

For the rice:
In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook’s Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and coriander. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

 

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