Beautiful, chicharron skin, roast pork straight out of your oven! What are you waiting for! Bring on the carnitas!
Course Main Course, Pork
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 5 hourshours30 minutesminutes
Total Time 5 hourshours45 minutesminutes
Servings 8Servings
Ingredients
Ingredients
8-9poundpork shoulder
Kosher Salt
Mojo
2cupsNaranja Agria MarinadeLa Preferida Brand
Salt to taste
2teaspoonsgranulated garlic
1teaspoonfresh cracked pepper
1teaspooncumin
1teaspoononion powder
1teaspoonchipotle powder
1teaspoonMexican oreganocrushed
Instructions
Directions
Place pork onto baking sheet and let it come to room temperature for 40 minutes. Score the skin on the pork shoulder.
Preheat oven to 500 degrees F. Transfer pork to a roasting pan that has a rack insert. Sprinkle the pork skin generously with kosher salt all over.
In a large bowl, mix the mojo marinade, all the spices, salt to taste and 4 cups of water. Pour this mixture to the bottom of roasting pan.
Transfer to the oven on the middle rack and roast for 30 minutes to crisp up the skin.
Reduce oven temperature to 325 degrees F. and continue roasting for 4-5 hours or until internal temperature reaches 175 degrees F.
Once you reach 175 degrees F, the skin should be extra crispy and ready to eat!! Remove it, if you like. If not, cover the pork as tight as you can with heavy foil paper and return to oven for another hour or until internal temperature reaches 195-200 degrees F.
Remove pork from oven and let it rest for a good hour or more. Transfer pork back onto a baking sheet and remove all of the meat. Pull apart or shred as desired and place all the meat into a large dish. Take the broth and drippings from the pork and pour over the pork. Stir to distribute broth evenly. Ready to eat! Sooo delicious!