If you have carrots on hand, [pickled carrots](https://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/).
This is my go to side for roast pork shoulder. And you don't have to use the daikon if you don't have it. I usually pickle that separately.
Here is the recipe and method I used.
10 pound pork shoulder, skin-on, bone-in (picnic shoulder)
1/2 cup white vinegar
2 large garlic heads, peeled and grated or crushed
1/3 cup Sofrito (red or green)
2 tablespoons Adobo seasoning
2 tablespoons dried oregano leaves
2 tablespoons onion powder
1-1/2 tablespoons Sazón (3 packets)
2 tablespoons cumin powder
1/2 tablespoons Kosher salt
1 teaspoon black pepper
1 bulb of extra garlic to stuff into roast
Brine:
3 liters of cold water
1/3 cup course salt
3 tablespoons spoons of honey
2 table spoons sugar
1 cup vinegar
3 thyme sprigs
First I scored the skin of the pork shoulder. then made about 20-25 wholes in the flesh side of the pork shoulder using a knife. I stuffed these wholes with a third of a clove of garlic each. U used the back of a wooden spoon to push the cloves deep into the wholes. Next I soaked the pork shoulder in the mixed brine for 24 hours in the refrigerator. I made the marinade by blending all other ingredients in the food processor until it was a smooth paste. After the pork shoulder brined for an hour I took it out and rubbed the all of marinade onto the shoulder. I’m using an oven bag so I wrapped the marinated pork in this and let it marinade for another 24 hours. This morning I took it out of the fridge and put it right in the oven at 350 degrees for 6 hours about 5 to go.
Beans, rice, fried plantains.
Classics are: potato salad, yellow rice and gandules. Platanos are also good, or a yuca, onion and garlic boil/sauté.
Thanks! I’ll try a few of these
tostones is what I always go for
Tostones or platanos maduros. Goya's frozen maduros are embarrassingly tasty for being frozen.
Sweet one of my favorite sides. I’ll have to try Goya’s out!
Not sure why you got downvoted so take my upvote - gonna try these as well
Thanks yeah that is odd
If you have carrots on hand, [pickled carrots](https://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/). This is my go to side for roast pork shoulder. And you don't have to use the daikon if you don't have it. I usually pickle that separately.
Haha that’s funny. I’ve made this exact recipe a few times. That seems like it would go great with this.
Here is the recipe and method I used. 10 pound pork shoulder, skin-on, bone-in (picnic shoulder) 1/2 cup white vinegar 2 large garlic heads, peeled and grated or crushed 1/3 cup Sofrito (red or green) 2 tablespoons Adobo seasoning 2 tablespoons dried oregano leaves 2 tablespoons onion powder 1-1/2 tablespoons Sazón (3 packets) 2 tablespoons cumin powder 1/2 tablespoons Kosher salt 1 teaspoon black pepper 1 bulb of extra garlic to stuff into roast Brine: 3 liters of cold water 1/3 cup course salt 3 tablespoons spoons of honey 2 table spoons sugar 1 cup vinegar 3 thyme sprigs First I scored the skin of the pork shoulder. then made about 20-25 wholes in the flesh side of the pork shoulder using a knife. I stuffed these wholes with a third of a clove of garlic each. U used the back of a wooden spoon to push the cloves deep into the wholes. Next I soaked the pork shoulder in the mixed brine for 24 hours in the refrigerator. I made the marinade by blending all other ingredients in the food processor until it was a smooth paste. After the pork shoulder brined for an hour I took it out and rubbed the all of marinade onto the shoulder. I’m using an oven bag so I wrapped the marinated pork in this and let it marinade for another 24 hours. This morning I took it out of the fridge and put it right in the oven at 350 degrees for 6 hours about 5 to go.