Rocking Roast Pork Shoulder with Spanish Rice

Directions

1. In a food processor add green peppers, onions and cilantro. poor in olive and mix well. set aside 2 tablespoon for Spanish rice.

Cooks note: can keep in the refrigerator for up to 10 days.

1. Preheat oven to 300 degrees.

2. Cut off 2 slices about ¼ cup of pork and set aside for Spanish rice.

3. Make at least 12 slits in pork with the tip of the very sharp knife. put 1 clove of garlic in each slit. in a bowl mix together the Saxon and Adobe seasoning. add 1 / 4 cup sofrito and stir together. rub over entire pork shoulder.

4. Place pork in large roasting pan, wrapped with foil and cook for 3 hours. remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness.

For the rice:

1. In large saucepan on high heat, sauté onions and reserve pork in the butter until lightly browned.

2. Add Sazon, Adobe, rice, water and reserved sofrito.

Cooks note: do not stir at any point.

1. Cook about 10 minutes on high or until the water begin to the evaporate to almost the level of the rice.

2. Add pigeon peas and cilantro.

3. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. remove from heat.