Spanish Pork

Spanish Pork


  • 1 (-pound) pork shoulder

  • 12 whole garlic cloves, cut in half

  • 1 envelops (1 1/2 tablespoons) Sazon seasoning

  • 3 tablespoon adobo seasoning



Preheat oven to 325 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.  Pour a little bit into each slit & then rub the rest over entire pork shoulder.

Place pork in large roasting pan and cook for approximately 7 hours or until pork is cooked enough  that it shreds   Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until the skin is the desired crispness.   

Remove pork from the pan and using two forks, shred.  Put the shredded pork back in the pan with the juices and season with more adobo if needed.

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