Cuban Pork Shoulder In Oven at 300F with Total Seasoning (Sazonador Total) by Goya
Roasted pork shoulder is a staple for Cubans on Christmas Eve (Noche Buena) or anytime of the year. A bone-in pork shoulder and some total seasoning (sazonador total) is the simple combination that will have your children licking their plates and make your dog jealous.
The Problem: As kids grow, they begin to realize they want snacks instead of dinner.
The Solution: Flood the entire house with the aroma of roasted bone-in pork shoulder. This will be in the oven all day so start early and make sure someone is around to watch it.
I don’t remember if we have a pork shoulder in the basement freezer and I don’t feel like digging through the freezer to check. I checked my food inventory database and we had one in there! It will have to thaw in the fridge for about 2-3 days.
The night before: All we need is one 8-10 pound bone-in (picnic) pork shoulder, pam spray (or olive oil), and some Goya total seasoning. Place pork shoulder on a large cutting board and score the fat cap multiple times diagonally.
This will allow you to easily pick at the “pork cracklings” on the top.
Spray pam all over the shoulder (or rub olive oil on it) and season it well. Cover and store in the fridge over night.
Day of: It will take a little less than an hour per pound of pork at 300F. Set the oven to 300F and place the pork shoulder on a rack in a roasting pan. Insert the end of the wireless meat thermometer
Food Inventory
The Problem: Opening and digging through a smaller chest freezer. Also, need a way to keep track of food inventory for quarantine.
The Solution: A database accessible from my phone to add, remove, update, or delete items. At the grocery I can see what I have or don’t have at home.
| Count | Item | Brand | Ounces | Category | Location | Updated |
|---|---|---|---|---|---|---|
| 1 | French Fries Straight Cut | Giant | 32 | Vegetable | Downstairs Freezer | September 15, 2020 |
| 1 | Riced Veggies Cauliflower Brocolli | Green Giant | 7 | Vegetable | Downstairs Freezer | September 15, 2020 |
| 1 | Spinach Creamed | Green Giant | 10 | Vegetable | Downstairs Freezer | September 15, 2020 |
| 1 | Ice Cream Vanilla | Breyers | 48 | Snack | Downstairs Freezer | September 10, 2020 |
| 5 | Cornbread | House | 4 | Bread | Downstairs Freezer | September 4, 2020 |
| 1 | Pork Shoulder Cooked | House | 16 | Meat | Downstairs Freezer | September 4, 2020 |
| 1 | Ravioli Meat | Tallutos | 15 | Meat | Downstairs Freezer | August 26, 2020 |
| 2 | Cheesecake | Edwards | 5 | Snack | Downstairs Freezer | August 26, 2020 |
| 1 | Pineapple Juice | Generic | 24 | Fruit | Downstairs Freezer | August 24, 2020 |
| 1 | Spinach Bites | Dr. Praegers | 10 | Vegetable | Upstairs Freezer | August 16, 2020 |
| 2 | Steak Chuck Strip | Giant | 12 | Meat | Downstairs Freezer | August 9, 2020 |
| 1 | Chicken Breast Tenderloin | Generic | 19 | Meat | Downstairs Freezer | August 9, 2020 |
| 4 | Brussel Sprouts | Generic | 16 | Vegetable | Downstairs Freezer | August 9, 2020 |
| 18 | Ice Cream Mini Drums | Drumstick | 17 | Snack | Downstairs Freezer | July 14, 2020 |
| 1 | Waffle Fries | Generic | 26 | Vegetable | Downstairs Freezer | July 9, 2020 |
| 4 | Tuna | Chicken of the Sea | 5 | Fish | Pantry | July 9, 2020 |
| 1 | Pork Chops Thick | Generic | 24 | Meat | Downstairs Freezer | June 26, 2020 |
| 1 | Shrimp Volcano Cheese Jalapeno | Margaritaville | 10 | Fish | Downstairs Freezer | June 26, 2020 |
| 1 | Broccoli Florets | Generic | 16 | Vegetable | Downstairs Freezer | June 26, 2020 |
| 1 | Spaghetti Cooked | Ray | 16 | Other | Downstairs Freezer | June 26, 2020 |
OUT OF STOCK:
I customized the WordPress plugin “Participants Database” to Create, Read, Update, and Delete food items. Anyone can add items but a WordPress login is required to update or delete food items.
About Me
A self-taught front end web developer who loves to travel, create things, solve problems, and grill! I enjoy the challenge of taking things apart, learning how they work, and improving them. I created this site to document and share what I've learned.