Beer - roasted mojo pork with potatoes and carrots

Spanish recipes

Meat and poultry




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




  1. 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
  2. Pour beer mixture over roast; add rosemary and cover tightly with foil; roast for 3 to 4 hours or until meat is very tender.
  3. 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.
  4. Let roast stand for 10 minutes before slicing; serve with potatoes and carrots. Drizzle pan juices over roast. Sprinkle with cilantro.

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