Peruvian Roasted Pork - A Flavorful Delight

Ingredients

• 4 pounds (1.8 kg) pork shoulder, bone-in 4 pounds (1.8 kg) pork shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 2 tablespoons (30 ml) white vinegar 2 tablespoons (30 ml) white vinegar
• 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) aji panca paste (Peruvian red pepper paste) 2 tablespoons (30 ml) aji panca paste (Peruvian red pepper paste)
• 1 tablespoon (15 ml) ground cumin 1 tablespoon (15 ml) ground cumin
• 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) paprika
• 1 tablespoon (15 ml) dried oregano 1 tablespoon (15 ml) dried oregano
• 1 tablespoon (15 ml) salt 1 tablespoon (15 ml) salt
• 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, combine the minced garlic, vegetable oil, white vinegar, soy sauce, aji panca paste, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to form a marinade.
3. 3.
   Place the pork shoulder in a large roasting pan and pour the marinade over it, ensuring that the meat is evenly coated. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
4. 4.
   Remove the pork from the marinade and place it on a wire rack set inside the roasting pan. This allows the heat to circulate evenly around the meat.
5. 5.
   Roast the pork in the preheated oven for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C). Baste the pork with the pan juices every 30 minutes to keep it moist and flavorful.
6. 6.
   Once cooked, remove the pork from the oven and let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more succulent and tender meat.
7. 7.
   Carve the pork into thick slices and serve with roasted potatoes and salsa criolla for a complete Peruvian dining experience.

Treat your ingredients with care...

• Aji panca paste — If you can't find aji panca paste, you can substitute it with a combination of smoked paprika and cayenne pepper for a similar smoky and spicy flavor.

Tips & Tricks

• For an extra crispy exterior, you can increase the oven temperature to 400°F (200°C) for the last 15 minutes of cooking.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the marinade.
• Make sure to let the pork rest before carving to retain its juiciness.
• Serve the roasted pork with a squeeze of fresh lime juice for a burst of acidity.
• Leftover pork can be used in sandwiches or tacos for a delicious next-day meal.

Serving advice

Serve the Peruvian Roasted Pork as the centerpiece of your meal, accompanied by roasted potatoes and salsa criolla. Garnish with fresh cilantro leaves for a vibrant touch. This dish pairs well with a crisp and refreshing Peruvian Ceviche as an appetizer.

Presentation advice

Present the carved pork slices on a large platter, arranging them in an appealing manner. Surround the pork with golden roasted potatoes and top them with a sprinkle of chopped parsley for an elegant touch. Serve the salsa criolla in a separate bowl to add a pop of color to the presentation.