Paleta de Cerdo

5 from 1 vote

This Paleta de Cerdo (Boston Pork Butt Roast) recipe is savory, tender and the perfect one pan meal. Loaded with potatoes, onions, mini cobs, carrots and lots of flavor. Perfect any day of the week and great for special occasions.

Prep Time3

Cook Time2 30

Total Time5 30

Course: Dinner

Cuisine: American, Puerto Rican

Servings:

Calories: 919kcal

Author: Catherine Arena

Equipment

mortar and pestle, mini food chopper or blender
large roasting pan or oven resistant casserole

Ingredients

8 pound Boston butt rinsed

Marinade

8 cloves garlic peeled
1 tablespoon oregano
1 teaspoon ground pepper
2 tablespoon vegetable oil

Seasoning

adobo sprinkled
2 tablespoon apple cider vinegar
2 limes juiced

Veggies

2 onions quartered
4 potatoes peeled and cut into large chunks
1½ cups carrots
2 ears fresh corn dehusked, rinsed and cut into 6-8 pieces

For Roasting Pan

1 onion sliced thick
1 chicken bouillon
4 cloves garlic peeled

Instructions

Marinade

Using a mortar and pestle, add the garlic and mash.
Once the garlic is fully mashed, add the oregano and pepper and mash again.
Add the oil and mix the ingredients together. Set aside until ready to use.

Seasoning

Rinse the pork butt under cool water and set on a cutting board.
Using a sharp knife, cut large slits all over and around the pork. Each slit should be about an inch and a half deep.
Rub the garlic, oregano rub all over the pork as well as into the cuts.
Sprinkle adobo all over the pork to season.
Place the pork in a large casserole, cover and refrigerate. Marinate the pork for 3-5 hours or overnight.
Remove the pork butt and set for 20 minutes on the counter.
Preheat the oven to 400° degrees.
Add 4 peeled garlic cloves, sliced onion, chicken bouillon and 1½ cups of water to the bottom of a roasting pan. Place roast on top of roasting rack and cook for one hour uncovered.
After one hour, remove the roast from the oven and carefully remove the roasting rack allowing the roast to rest on top of the liquid.
Surround the roast with the potatoes, corn, onions and carrots. Cook for another hour.
Note: Add more water to the pan if needed.
Remove roast from the oven and pour the vinegar and lime juice over the top of the roast. Cook for an additional 30-40 minutes or until the internal temperature reaches 160° degrees.
Once the roast is fully cooked, remove it from the oven and allow it to rest for 20 minutes before slicing.
Slice it into desired thickness, serve with the veggies and pour some of the pan juices over the meat and veggies. Enjoy!

Nutrition