Marinated Pork Roast

Marinated Pork Roast

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30 min.
690 min.
13 Servings

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
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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.

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Nutrition Facts

Serving Size: 1/13 of Recipe

Servings Per Recipe: 13

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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