Roasted Mojo Pork Shoulder


  • 1 pork shoulder 6 to 8 lbs.

  • 1 bottle of La Lechonera Mojo Criollo

  • ½ tablespoon of salt

  • ½ tablespoon of black pepper


  • Marinate: Place pork shoulder in gallon ziplock bag or marinating bowl. Pour La Lechonera Mojo Criollo in bag or bowl until it is completely covered. Place in the refrigerator and marinate overnight for best results. If you don't have time try at least 4 to 6 hours.

  • Cook: Take meat out at least 30 minutes prior to cooking. Season with salt and pepper. Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.