Big Daddys Rockin Roast Pork Shoulder Food

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

BIG DADDY'S ROCKIN' ROAST PORK SHOULDER

Steps:

• In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Cook's Note: Can keep in the refrigerator for up to 10 days.
• Preheat oven to 300 degrees F.
• 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.

ROASTED PORK SHOULDER

Steps:

• Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
• Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
• Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
• Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
• Let meat rest for 10 minutes before slicing.

BIG DADDY'S SPANISH RICE WITH PIGEON PEAS

Steps:

• 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 cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
• *Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.