The annatto, garlic and coriander flavors in the marinade bring out the best in this pork roast recipe. The overnight marinade and 3 hour roast time makes this a great choice for entertaining or family meals when you want to deliver superior flavor results without a lot of last minute fuss.
- 3 MAGGI Chicken Flavor Bouillon Tablets
- 1 cup hot water
- 1 packet coriander and annatto seasoning
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 10 cloves garlic, chopped
- 2 teaspoons ground black pepper
- 1 tablespoon ground oregano
- 5 to 6 pounds boneless pork butt or shoulder
DISSOLVE bouillon in hot water. Place dissolved bouillon, coriander and annatto seasoning, olive oil, vinegar, garlic, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over half way through marinating process.
PREHEAT oven to 350° F.
PLACE pork fat-side-down (reserve marinating liquid) in large roasting pan. Cover with foil.
BAKE for 1 hour. Uncover; continue baking for 2 hours or until tender and browned. Baste pork with reserved marinade every 30 minutes. Pork will be done when meat thermometer inserted into center reads 165° F. Allow to rest for 20 minutes before serving.