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–+ servings

Beer-Roasted Mojo Pork with Potatoes and Carrots from Goya

This mojo pork shoulder from Goya Foods is slow-roasted until meltingly tender, then finished at a higher temperature to crisp up the skin for an impressive crowd-pleasing dish that can be served for Sunday-night dinner or weekend entertaining.
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Course Entrées
Servings 6 servings

Ingredients
  

  • 1 cup GOYA® Mojo Criollo Marinade
  • 1 cup beer
  • 1 envelope Sazón GOYA® with Coriander and Annatto
  • 1 cup orange juice
  • 1 Tablespoons GOYA® Minced Garlic
  • 2 Tablespoons brown sugar
  • 1 boneless pork shoulder or butt roast (about 4 pounds)
  • 4 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper, divided
  • 2 sprigs fresh rosemary
  • 2 pounds Yukon gold potatoes cut into 2-inch chunks
  • 2 pounds carrots cut into 2-inch chunks
  • 2 Tablespoons GOYA® Extra Virgin Olive Oil
  • 2 Tablespoons finely chopped fresh cilantro

Instructions
 

  • Preheat the oven to 325℉. In a medium bowl, combine the Mojo Criollo, beer, Sazón, orange juice, garlic, and brown sugar. Pat the roast dry with paper towels and sprinkle with 2 teaspoons of the adobo seasoning. Place fat side up on a rack set in a 16x12-inch roasting pan.
  • Pour the beer mixture over the roast. Add rosemary and cover tightly with foil. Roast for 3 to 4 hours, or until the meat is very tender.
  • Increase the oven temperature to 400℉. Toss the potatoes with the carrots, oil, and remaining adobo seasoning. Add to the roasting pan, scattering everything around the pork. Roast, uncovered, for 50 to 60 minutes or until potatoes and carrots are tender and the top of the roast is crispy and golden brown.
  • Let stand for 10 minutes before slicing. Serve with potatoes and carrots. Drizzle pan juices over roast. Sprinkle with cilantro.

Notes

Recipe and photo courtesy of Goya Foods.
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