This casual Latin-inspired spread has all the flair of a full-blown fiesta, made with fresh and accessible ingredients.
Popular from Mexico to Venezuela, roasted pork shoulder is the perfect dish if you’re looking for an inexpensive way to impress a crowd. Prep the pork a day ahead (or the day of) with a hot, smoky rub, and let it slow-roast on the grill or in the oven as you prepare the sides. Warm some tortillas and serve it all
together as a taco, then cool your palate
with the tart and fruity, non-alcoholic Sunrise Punch.
Makes
12–16 servings (7 lb. pork)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Test Kitchen Tip
Nearly half the weight of the pork is lost during cooking. If roasting in the oven, use a rack to keep the meat out of the melting fat and juices.
Instructions
Preheat grill to low or oven to 325°. (If grilling, place two drip pans under grill grate to catch drippings.)
Purée garlic, oregano, vinegar, oil, salt, pepper, chili powder, and paprika for the rub in a mini food processor. Coat pork with rub.
Grill pork, covered (or slow-roast it on a rack in a roasting pan, covered with aluminum foil) until an instant-read thermometer inserted into the thickest part registers 175°, 5–6 hours. Remove pork from grill or oven and let rest 1 hour. When cool enough to handle, pull pork from the bone and shred. Serve pork immediately or refrigerate until ready to serve.
Adding vinegar and oil to the spicy rub gives it a paste-like texture that helps it really adhere to the pork.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 4 oz.
Calories: 231
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 99mg 33%
Sodium 319mg 13%
% Daily Value*
Carbs 1g 0%
Fiber 0g 0%
Protein 29g
*Percent Daily Values are based on a 2,000 calorie diet.
