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Home » Recipes » Roasted Pork shoulder recipe

Mexican Recipes Recipes

Roasted Pork shoulder recipe

HOW TO MAKE PORK SHOULDER

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.

This recipe is also in Spanish: Pierna o paleta de cerdo adobada

bone-in pork shoulder roast recipe oven

Holidays are coming and it’s a good time to get ready with new dishes like this bone-in pork shoulder roast recipe in the oven. You won’t imagine the star ingredient of this adobo is Ragú sauce® Homestyle Sauce.

This is part of a sponsored collaboration with Kroger and Dime Media. However, all opinions expressed are my own.

If you follow me on social media you’ll need to know I attended the #MiKroger Summit. An event for food content creators, hosted by Hispanicize and Kroger, where several Texas bloggers, meet and take a dish to a costume-like meal or “pot luck”.

pork shoulder recipe

In this event there were new recipes, that each of us cooked and tasted the recipes of this store, they were delicious, you can see all the recipes on CelebraTusHolidays.com, I invite you to visit the Kroger store to prepare your recipes for your Holidays parties.

Enjoy the recipe!

roasted pork shoulder recipe

Roasted Pork shoulder recipe

(Roasted Pork with Adobada, Kroger recipe)

Ingredients

  • 1 pork shoulder (4 pounds or two kilos)
  • 6 garlic cloves
  • 1 small white onion, chopped
  • 6 bay leaves
  • 1 teaspoon oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup of orange juice
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 large baking bag

Ingredients For Adobo or Adobada sauce

  • 8 ancho peppers clean and deveined
  • 6 clean, deveined pasilla peppers
  • 1 tablespoon honey
  • 4 cups of water
  • 2 cups RAGU ® Homestyle Thick & Hearty Traditional Sauce
  • 3 teaspoons melted butter
  • 1 teaspoon salt or coarse salt
how to make ROASTED PORK SHOULDER

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.

 pork adobo marinade made with ragú sauce

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.

Check out more recipes:

  • Apple salad Mexican recipe
  • How to make spicy pork tenderloin with peach sauce
roasted pork shoulder

Roasted Pork shoulder recipe

Brenda Cisneros
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.
No ratings yet
Imprime la Receta Pin Receta
Course Main Course
Cuisine Mexican
Calories 3369 kcal

Ingredients
  

  • 1 pork shoulder (4 pounds or two kilos).
  • 6 garlic cloves.
  • 1 small white onion, chopped.
  • 6 bay leaves.
  • 1 teaspoon oregano.
  • 1/2 teaspoon ground black pepper.
  • 1/2 teaspoon ground cumin.
  • 1 cup of orange juice.
  • 1/2 cup apple cider vinegar.
  • 1 teaspoon salt
  • 1 large baking bag

INGREDIENTS FOR ADOBO OR ADOBADA SAUCE

  • 8 ancho peppers clean and deveined.
  • 6 clean, deveined pasilla peppers.
  • 1 tablespoon honey.
  • 4 cups of water.
  • 2 cups RAGU® Homestyle Thick & Hearty Traditional Sauce.
  • 3 teaspoons melted butter.
  • 1 teaspoons salt or coarse salt.

Instructions
 

  • 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.
    bone-in pork shoulder roast recipe oven
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Nutrition Facts
Roasted Pork shoulder recipe
Amount Per Serving
Calories 3369 Calories from Fat 1125
% Daily Value*
Fat 125g192%
Saturated Fat 41g256%
Trans Fat 0.5g
Polyunsaturated Fat 19g
Monounsaturated Fat 44g
Cholesterol 850mg283%
Sodium 8356mg363%
Potassium 12646mg361%
Carbohydrates 307g102%
Fiber 104g433%
Sugar 174g193%
Protein 284g568%
Vitamin A 92678IU1854%
Vitamin C 272mg330%
Calcium 622mg62%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.


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About Brenda Cisneros

Brenda Cisneros is a Hispanic mom living in San Antonio, TX, after living in Dallas for fifteen years. She lives with her husband, their three kids, and their dog.
She started her Lifestyle blog, Mejorando mi Hogar, in Dallas in 2009 to connect with the Latino community in the US.
Brenda encourages her readers to enjoy life traveling and spending quality time with their family. In her blog, she shares her family experiences, recipes, travel, crafts, entertainment, and other family-related topics.

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