Spicy Pork Shoulder Roast and Sofrito Rice
The sofrito is delicious with this roasted pork but it would also be a flavorful addition to soup, pasta sauce, or salsa.
Recipe from Ladies' Home Journal
1 7 - 8 pound bone-in pork arm picnic shoulder with skin
1/3 cup plus 1 tablespoon chopped garlic
3/4 cup fresh lime juice
3 tablespoons coarsely chopped fresh oregano or 1 tablespoon dried, crumbled
1 tablespoon ground cumin
2 tablespoons coarse salt
2 tablespoons olive oil, plus additional for pan
1/4 cup cider vinegar
1 cup chopped onion
1 red bell pepper, chopped
1/2 cup chopped fresh cilantro
2 cups white rice
Let pork stand at room temperature 30 minutes.
Pulse 1/3 cup garlic, 1/4 cup juice, oregano, cumin, and salt together in a food processor until mixture is almost smooth.
Preheat oven to 375 degree F. Lightly oil a large heavy roasting pan. Rinse and pat pan and cut 1-inch slits in top, about 2 inches apart. Pour garlic mixture over pork and, with fingers, push some of mixture into slits. Pour 1/4 cup juice and 1/4 cup water around pork in pan. Cover with heavy-duty aluminum foil, tenting in center so it is not touching pork, and seal edges around sides of pan. Roast pork in middle of oven 30 minutes.
Carefully lift 1 corner of foil, avoiding steam, and pour in remaining 1/4 cup juice and the vinegar. Reseal and roast, basting once, 2 hours (adding water, as needed, to bottom of pan if dry).
Remove foil and baste pork with pan juices. Roast, uncovered, until pork is fork-tender and skin is crisp, 1 to 1-1/4 hours more. Transfer pork in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.
Meanwhile, to make sofrito, pulse onion, bell pepper, cilantro, and remaining 1 tablespoon garlic together in a food processor until smooth. Heat oil in a large saucepan over moderate heat. Add onion mixture and cook, stirring, 2 minutes. Transfer to a serving bowl, leaving 1/3 cup sofrito in saucepan (reserve sofrito in bowl for sauce). Add 3-1/4 cups water to sofrito in saucepan and bring to boil; stir in rice. Immediately reduce heat to low, cover, and cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and season with salt before serving.
Serve pork with sofrito rice, sauce, and pan juices. Makes 8 servings.
Per Serving: cal. (kcal) 1070, Fat, total (g) 74, chol. (mg) 224, sat. fat (g) 26, carb. (g) 46, fiber (g) 2, pro. (g) 55, sodium (mg) 1319, Percent Daily Values are based on a 2,000 calorie diet