Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
February 14, 2025
In a large bowl, mix the kosher salt (½ cup), dried oregano (2 Tbsp), fresh oregano (¼ cup), chopped garlic (10–12 cloves), black pepper (2 Tbsp), water (¼ cup), vinegar (2 Tbsp), sofrito (½ cup), and sour orange zest (1 orange). Stir well to create the marinade.
Pat the pork shoulder (8 lb) dry with paper towels. Make deep cuts all over the meat and massage the marinade into the pork, ensuring it gets into the cuts.
Place the marinated pork in a large, deep dish, cover tightly with plastic wrap or aluminum foil, and refrigerate for at least 6 hours or overnight.
Preheat the oven to 375 °F
Remove the pork from the refrigerator and let it come to room temperature for about 30-45 minutes.
Cover the dish with aluminum foil and roast the pork for approximately 4 hours (about 30 minutes per pound for an 8-lb pork shoulder). The internal temperature should reach 185 °F, and the meat should be tender.
Uncover the pork for the last 30 minutes of cooking to allow the skin to brown and become crispy, forming chicharrón.
Let the pork rest for 20-30 minutes before slicing and serving.
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