13
Servings
Prep Time
30 Min
Cook Time
180 Min
  • 3 MAGGI Chicken Flavor Bouillon Tablets
  • WHERE TO BUY
  • 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
Step 1
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.
Step 2
Preheat oven to 350° F.
Step 3
Place pork fat-side-down (reserve marinating liquid) in large roasting pan. Cover with foil.
Step 4
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.

Nutrition Information

349.09 Kcal

  • calcium

    33.71 Milligrams

  • protein

    30.71 Grams

  • iron

    2.06 Milligrams

  • potassium

    564.99 Milligrams

  • vitamin_c

    0.31 Milligrams

  • vitamin_d

    1.22 International unit

  • carbohydrates

    0.74 Grams

  • sugar

    0.02 Grams

  • fiber

    0.11 Grams

  • sodium

    442.33 Milligrams

  • fat

    23.89 Grams

  • saturedfat

    7.98 Grams