Notes
Recipe taken from Anova Culinary
Ingredients
- One 10-lb bone-in “Picnic Cut” pork shoulder
- 10 cloves garlic
- 3 Tbsp Goya Adobo seasoning
- 4 packets Goya Sazón seasoning (We chose one with annatto for coloring)
Directions
Preparation & Cooking Steps
- Rinse pork shoulder and pat dry with paper towels. Place on clean surface with skin facing up.
- If pork shoulder is too large to fit in a single bag, consider cutting it in two pieces using a cleaver and some force. Likewise, you could remove the bones and cut into smaller pieces but we left the bones in for maximum flavor.
- Peel garlic cloves and cut into quarters.
- With a sharp knife, cut slits through the skin into the meat below. Insert a garlic sliver into each slit (on the areas closest to the bone, you may need to insert the garlic pieces laterally under the skin).
- In a bowl, mix together the Adobo and Sazón powders.
- Rub the seasoning mixture into all surfaces of the meat.
- Place meat in plastic bag and remove air using vacuum sealer or water-displacement method; insure bag is sealed tightly.
- Cook at 165°F for 24–27 hours.
Finishing Steps
- Remove pork from bag and place in a shallow pan with the skin facing up. If you left the bones in you can remove them at this point.
- Pour juices from the bag into the pan around the meat.
- Broil on high heat until skin is well-darkened and crispy, about 15 minutes. Watch out for the skin and fat popping- this is normal!
- Remove bone and slice or shred meat. Pour pan juices over meat.
