You can’t go wrong with this roasted pork shoulder recipe, this cut of pork is also called pork picnic roast. This is great as a main course on your Holidays.
2cupsRAGU® Homestyle Thick & Hearty Traditional Sauce.
3teaspoonsmelted butter.
1teaspoonssalt or coarse salt.
Instrucciones
Take the pork shoulder and make some small perforations with the help of a sharp knife. Set aside the pork shoulder to rest.
Roast the garlic and onion in a frying pan or in the oven as I did it.
Place the roasted garlic and onion in a blender along with oregano, pepper, cumin, orange juice, vinegar, and a tablespoon of salt. Blend and separate this mixture in a bowl.
HOW TO MAKE ADOBADA SAUCE
Roast the ancho and pasilla peppers in a comal over medium heat.
Once the peppers are roasted, place them in a pot with 3 cups of water and cook for eight minutes or until softened. Separate and let them cool.
Heat the oven to 350 F or 180C.
Drain the peppers and place them in a blender with two cups of RAGO® Homestyle Thick & Hearty Traditional Sauce, honey, leftover water (1 cup) melted butter, and salt.
Blend until pureed.
Pour half the marinade sauce over the pork and place the pork shoulder in the baking bag.
Close the baking bag following the instructions and bake the pork shoulder for two hours.
After this time remove it from the oven and baste the pork with its own juice and continue baking for three more hours.
Once the pork is soft, remove it from the oven and let it rest.
Remove the remaining juice on the baking sheet and mix it with the remaining marinade sauce.
Use this sauce to baste the pork when serving. Serve warm and refrigerate leftovers.