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Rocking Roast Pork Shoulder with Spanish Rice

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Cuban dish.

YIELD

5 servings

PREP

20 min

COOK

240 min

READY

260 min

Ingredients

Sofrito
1 1
EACH EACH GREEN BELL PEPPERS
minced
1 1
EACH EACH ONIONS
minced
½ 0.5
BUNCH BUNCH CILANTRO
chopped *
¼ 59
CUP ML OLIVE OIL
1 453.6
POUND G PORK SHOULDER
up to 5 pound pork shoulder
12 12
CLOVES CLOVES GARLIC
slightly smashed
1 ½ 23
TABLESPOONS ML SAZON
3 envelopes, Sazon seasoning *
1 15
TABLESPOON ML SEASONING
adobo *
¼ 59
CUP ML SOFRITO *
¼ 59
CUP ML SAFFRON RICE *
¼ 59
CUP ML PORK
diced *
¼ 59
CUP ML ONIONS
sliced
2 3E+1
TABLESPOON ML BUTTER
1 15
TABLESPOON ML SAZON
2 envelopes *
1 15
TABLESPOON ML SEASONING
adobo *
2 473
CUPS ML LONG GRAIN RICE
4 946
CUPS ML WATER
2 3E+1
TABLESPOONS ML SOFRITO *
16 462.4
OUNCES ML/G PIGEON PEAS
do not drain *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 444g (15.7 oz)
Amount per Serving
Calories 661 39% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 117mg 5%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 9%
Sugars g
Protein 60g
Vitamin A 5% Vitamin C 47%
Calcium 9% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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