Beer - roasted mojo pork with potatoes and carrots

Name: Beer - roasted mojo pork with potatoes and carrots
Cook time: 255 min
Cuisine: Spanish recipes
Ingredients: 1 cup 354; 1 cup 100; 1 tbsp. of Sazón Goya; 1 cup 396; 2 tbsp. minced garlic; 2 tbsp. of Panela Pulverizada GOYA; 1810 grams boneless pork shoulder or butt roast; 4 tbsp. of Adobo with GOYA pepper; 2 sprigs fresh rosemary; 900 grams potatoes, cut into 5 centimeters chunks; 900 grams carrots, cut into 5 centimeters chunks; 2 tbsp. of Goya Extra Virgin Olive Oil; 2 tbsp. finely chopped fresh cilantro

Spanish recipes

Meat and poultry

Launch

Medium

255'

This delicious pork leg is perfect as a main dish at any celebration. The secret to its great taste lies in its seasoning, which combines spices with the practical marinade of Mojo Criollo, beer, orange juice, GOYA® Adobo with Pepper and Sazón Goya. First, it's baked in the oven over low heat, then roasted at high heat along with potatoes and carrots until perfectly browned on the outside and tender and juicy on the inside.

Ingredients Preparation Share

Ingredients

1 cup 354
1 cup 100
1 tbsp. of Sazón Goya
1 cup 396
2 tbsp. minced garlic
2 tbsp. of Panela Pulverizada GOYA
1810 grams boneless pork shoulder or butt roast
4 tbsp. of Adobo with GOYA pepper
2 sprigs fresh rosemary
900 grams potatoes, cut into 5 centimeters chunks
900 grams carrots, cut into 5 centimeters chunks
2 tbsp. of Goya Extra Virgin Olive Oil
2 tbsp. finely chopped fresh cilantro

Preparation

Preheat oven to 162°C. Stir together Mojo Criollo, beer, Sazón with Coriander and Annatto, orange juice, garlic and brown sugar. Pat roast dry with paper towels and sprinkle with 2 tsp. Adobo seasoning. Place fat side up on rack in 16- x 12 -inch roasting pan
Pour beer mixture over roast; add rosemary and cover tightly with foil; roast for 3 to 4 hours or until meat is very tender.
Increase temperature to 200°C. Toss together potatoes, carrots, oil and remaining seasoning; add to roasting pan with pork. Roast, uncovered, for 50 to 60 minutes or until potatoes and carrots are tender and top of roast is crispy and golden brown.
Let roast stand for 10 minutes before slicing; serve with potatoes and carrots. Drizzle pan juices over roast. Sprinkle with cilantro.