Roast pork shoulder (Asado de puerco) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Notes about this recipe

  • Eat Your Books

    Marinate 24 hrs. in advance.

  • twoyolks on January 17, 2021

    While some parts of this were good, overall it was disappointing. The marinade adds some really nice flavor to the outside of the roast but the inside was under seasoned and bland. The drippings burned which gave a bitter unpleasant note to the sauce. There's no indication of what "done" is for the pork so I cooked it to 180F so it was tender.

  • chawkins on April 29, 2014

    Excellent roast, moist and very flavorful. The only issue I had was that it needed to be marinated for 24 hours which I did, but you also had to bring it up to room temperature before putting it in the oven. I took it out of the fridge 1.5 hours before and probably was not enough time for a 4.6 lb bone-in roast to warm up, so I had to roast it for an extra 40 minutes to get an internal temperature of 160.

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