Spicy Pork Shoulder Roast and Sofrito Rice

The sofrito is delicious with this roasted pork but it would also be a flavorful addition to soup, pasta sauce, or salsa.

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Spicy Pork Shoulder Roast and Sofrito Rice
Makes: 8  servings Prep 30 mins Start to Finish 4 hrs 30 mins


  • 1 7 - 8 pound  bone-in pork arm picnic shoulder with skin
  • 1/3 cup  plus 1 tablespoon chopped garlic
  • 3/4 cup  fresh lime juice
  • 3 tablespoons  coarsely chopped fresh oregano or 1 tablespoon dried, crumbled
  • 1 tablespoon  ground cumin
  • 2 tablespoons  coarse salt
  • 2 tablespoons  olive oil, plus additional for pan
  • 1/4 cup  cider vinegar
  • 1 cup  chopped onion
  • 1 red bell pepper, chopped
  • 1/2 cup  chopped fresh cilantro
  • 2 cups  white rice


1. Let pork stand at room temperature 30 minutes.

2. Pulse 1/3 cup garlic, 1/4 cup juice, oregano, cumin, and salt together in a food processor until mixture is almost smooth.

3. Preheat oven to 375 degree F. Lightly oil a large heavy roasting pan. Rinse and pat pan and cut 1-inch slits in top, about 2 inches apart. Pour garlic mixture over pork and, with fingers, push some of mixture into slits. Pour 1/4 cup juice and 1/4 cup water around pork in pan. Cover with heavy-duty aluminum foil, tenting in center so it is not touching pork, and seal edges around sides of pan. Roast pork in middle of oven 30 minutes.

4. Carefully lift 1 corner of foil, avoiding steam, and pour in remaining 1/4 cup juice and the vinegar. Reseal and roast, basting once, 2 hours (adding water, as needed, to bottom of pan if dry).

5. Remove foil and baste pork with pan juices. Roast, uncovered, until pork is fork-tender and skin is crisp, 1 to 1-1/4 hours more. Transfer pork in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.

6. Meanwhile, to make sofrito, pulse onion, bell pepper, cilantro, and remaining 1 tablespoon garlic together in a food processor until smooth. Heat oil in a large saucepan over moderate heat. Add onion mixture and cook, stirring, 2 minutes. Transfer to a serving bowl, leaving 1/3 cup sofrito in saucepan (reserve sofrito in bowl for sauce). Add 3-1/4 cups water to sofrito in saucepan and bring to boil; stir in rice. Immediately reduce heat to low, cover, and cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and season with salt before serving.

7. Serve pork with sofrito rice, sauce, and pan juices. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)1070,
  • Fat, total(g)74,
  • chol.(mg)224,
  • sat. fat(g)26,
  • carb.(g)46,
  • fiber(g)2,
  • pro.(g)55,
  • sodium(mg)1319,
  • Percent Daily Values are based on a 2,000 calorie diet
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