Mariana's Pork Roast

Fall is when I really enjoy slow roasting meats, making the house smell all fragrant and wonderfully good.  My In-Laws were raving about a dish that my Colombian sister-in-law's Mom, Mariana makes.  I couldn't wait to try this recipe and it did not disappoint....in fact, it turned out phenomenal!  The meat was literally falling off the bone, so tender and moist.  The gravy that results from the marinade, the garlic and the meat juices is to die for.  Along with some good crusty bread, we served this with black beans and rice and of course with Mariana's fabulous accompaniment made of garlic and lime infused olive oil.  The roast is also delicious with mashed potatoes or peeled new potatoes cooked with the pork.  For leftovers we made authentic tacos with corn tortillas, some cilantro, diced onion, feta cheese, lime wedges and salsa...also delicioso!!  You could use the roasted pork for pulled pork sandwiches, topped with cole slaw and your favorite barbecue sauce for some Memphis style sandwiches.  Although time consuming, it's worth marinating the meat 4 days (rotating frequently), but it's so easy, inexpensive and out of this world in flavor!


7 - 8 lb pork shoulder blade roast
1 - 24 oz bottle Goya Mojo Criollo Marinade (you can find in the latin section of store)
10 garlic cloves cut into slivers
pepper to taste


Get the pork shoulder and poke it all over with a paring knife and insert garlic slivers into holes.  Use a lot.  Then marinate it in a whole bottle of the Goya Mojo Criollo juice for 3 or 4 days, turning if necessary so that all of the meat gets covered.  Then put in pan with the marinade, cover with foil and cook at 275 for 4 or 5 hours til very tender, basting frequently.  Take the finished roast out of the oven, let it rest for 15 minutes before slicing the meat.  Transfer the marinade/juices into a saucepan, heat over medium high heat.  Skim off the fat from the finished juices to make a delicious gravy.