Name: Marinated Pork Roast
Prep time: 30 s
Cook time: 180 s
Total time: 690 s
Yield: 13
Cuisine: americano
Ingredients: 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 garlicchopped; 2 teaspoons ground black pepper; 1 tablespoon ground oregano; 5 to 6 pounds boneless pork butt or shoulder

Ingredients

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3 MAGGI Chicken Flavor Bouillon Tablets
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1 cup hot water
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1 packet coriander and annatto seasoning
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1/4 cup olive oil
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1/3 cup red wine vinegar
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10 cloves garlic, chopped
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2 teaspoons ground black pepper
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1 tablespoon ground oregano
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5 to 6 pounds boneless pork butt or shoulder

The Secret Ingredient

Chicken Bouillon 6 Hard Tablets

Make It

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.