Rockin' Roast Pork Shoulder with Spanish Rice

Ingredients

• 1 tablespoon adobo seasoning 
• 2 tablespoon butter 
• 16 ounce goya pigeon peas canned
• 0.5 bunch cilantro leaves chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1  bell pepper green minced
• 0.3 cup olive oil 
• 1  onion minced
• 0.3 cup onions diced
• 0.3 cup fatty pork diced
• 5 pound boston butt pork shoulder 
• 2 cups rice long-grain
• 1 tablespoon sazon seasoning 
• 1.5 teaspoons envelops sazon seasoning 
• 4 cups water 
• 12  garlic cloves whole
• 2 tablespoons sofrito 
• 2 tablespoons sofrito 

Equipment

• bowl
• sauce pan
• oven
• knife
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 300 degrees F.
2. Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
3. Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings.
4. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
5. Place pork in large roasting pan, wrap with foil and cook for 3 hours.
6. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.
7. In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned.
8. Add sazon, adobo, rice, water and reserved sofrito.
9. Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice.
10. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.
11. Remove from heat.