Smoked Paprika Roast Pork

Name: Smoked Paprika Roast Pork
Prep time: 15 min
Cook time: 4 h
Yield: 15
Cuisine: Spanish,
Ingredients: 1 head of garlic (about 12 cloves), peeled; 1 large onion, coarsely chopped; 1/4 cup cider vinegar; 2 tbsps olive oil; 2 tsps McCormick® Paprika, Smoked; 2 tsps McCormick® Cumin, Ground; 2 tsps McCormick® Oregano Leaves; 2 tsps salt; 1 tsp McCormick® Black Pepper, Ground; 7 to 8 pounds bone-in pork shoulder roast

We gave the classic Puerto Rican pernil a slightly smoky flavor twist with Smoked Paprika. If desired, regular paprika may be substituted for the smoked paprika.

15m

PREP TIME

4hr

COOK TIME

280

CALORIES

10

INGREDIENTS

Servings: 15

Ingredients

1 head of garlic (about 12 cloves), peeled
1 large onion, coarsely chopped
1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons McCormick® Smoked Paprika Substitutions available
- McCormick® Paprika
2 teaspoons McCormick® Ground Cumin
2 teaspoons McCormick® Oregano Leaves
2 teaspoons salt
1 teaspoon McCormick® Pure Ground Black Pepper
7 to 8 pounds bone-in pork shoulder roast

KEY PRODUCTS

INSTRUCTIONS

1 Place garlic, onion, vinegar, oil and seasonings in blender container. Cover. Blend on high speed until smooth. Place pork in large roasting pan. Using a sharp knife, make deep slits all over pork. Rub seasoning mixture all over pork, pressing into slits. Arrange pork roast, skin side up, in pan. Cover pan with foil.
2 Refrigerate 8 hours or overnight for extra flavor. After refrigerating, pour 1/2 cup water into pan. Cover pan with foil.
3 Preheat oven to 350°F. Roast pork 4 hours or until very tender, removing foil halfway through cook time.