Pork shoulder dinner

Dinner was rice (not Spanish rice) with two packets of Sazon seasoning. Kidney beans with onion, tomato sauce and a little sugar, pork shoulder  with sofrito, pureed with garlic, adobo and sazon and baked according to recipe.  Pie was either Oregon or Wilderness cherry pie filling ( two cans) in prepared pie crust and topped with pie crust in freezer section in store and topped with cut outs with left over crust and brushed with egg white.

 Roast Pork Shoulder with Spanish Rice

Sofrito:

• 1 green pepper, minced
• 1 onion, minced
• 1/2 bunch cilantro, chopped
• 1/4 cup olive oil

In a food precessor add green pepper, onion, and cilantro. Pour in oil and mix well.

 Note: Can keep in the refrigerator for up to 10 days.

• 1 (5-pound) pork shoulder
• 12 whole garlic cloves slightly smash
• 3 envelops (1 1/2 tablespoons) sazon seasoning
• 1 tablespoon adobo seasoning
• 1/4 cup sofrito, recipe above

Add garlic, adobo and sazon to 1/4 C. sofrito and blend, Pour some in bottom of casserole dish and some on top of pork. Put in 300 degree preheated oven covered with foil and 

Preheat oven to 300 degrees F.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.