Arrollado de Chancho

Ingredients

• Pork shoulder (3-4 lbs)
• Water (3 cups)
• Bay leaves (2)
• Onion (1 large, sliced)
• Potatoes (4 medium, peeled and chopped)
• Carrots (2 large, peeled and sliced)
• Black pepper (1 teaspoon)
• Salt (2 teaspoons)
• Dried oregano (2 teaspoons)
• Paprika (1 tablespoon)
• Cumin (1 tablespoon)
• Garlic (4 cloves, minced)
• Oil (2 tablespoons)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine minced garlic, cumin, paprika, oregano, salt, and black pepper to create a flavorful spice rub.
3. Generously rub the spice mixture over the pork shoulder, ensuring it is evenly coated for maximum flavor.
4. Heat oil in a large pot over medium-high heat. Add the pork shoulder and sear it on all sides until it develops a deep golden-brown crust, about 4-5 minutes per side.
5. Once seared, remove the pork shoulder from the pot and set it aside on a plate.
6. In the same pot, add the sliced carrots, chopped potatoes, sliced onion, bay leaves, and water. Stir and bring to a boil.
7. Carefully place the seared pork shoulder on top of the vegetables in the pot. This will allow the flavors to meld and the pork to baste in its own juices.
8. Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 3 hours, or until the pork is tender and shreds easily with a fork.
9. After baking, remove the pot from the oven and let the arrollado de chancho rest for about 10 minutes before slicing.
10. Serve the sliced pork with the cooked vegetables and a ladle of the savory cooking liquid drizzled on top.