Puerto Rican Shredded Pork
- Pork and Marinade
- one 7-8 # pork shoulder/boston butt, bone in
- 10 garlic cloves halved
- Salt
- 3 limes
- oregano 2 T
- cumin 2 T
- Cheyenne 1/4 t
- Badia Mojo marinade (see image below) I used a10 oz. bottle
- You'll need to get a big zip lock or a tight fit container, such that the meat is totally covered and so you don't need boat loads of marinade.
- Roasting
- 1 med onion, sliced
- Chicken stock
- Thickening agent, Wondra, roux, etc
- With a knife make holes towards the bone, put copious amounts of salt and one of the halved garlic cloves. plug all of the garlic. Rub outside of pork with a little salt, and remaining seasoning. Place pork in vessel, add marinade, and juice from limes to cover pork. Marinade over night, turning every so often.
- Preheat over to 325 F. Remove pork, reserve marinade. In a roasting pan (not overly large, you want to have liquid in the pan the bigger the pan the more likely it will evaporate) add onion and the pork. Keep a look at he bottom of the pan so the onions don't burn, in an hour take 1/2 cup of marinade and bast the pork. If bottom of the pan dries out ad some chicken stock/water/white wine. Every hour bast with 1/2 C of reserved marinade. Monitor the addtional amount of basting liquid, you want to end up with 1 1/2 cup of liquid at the end. Re-baste with liquid at the bottom of the pan if need be. This will need to slow roast for 4-6 hours. At four hours test the pork, the pork needs to be slow cooked till the meat can be shredded with a fork. When tender, pick thru the meat and shred. Place in fry pan/roasting pan. This can be made a day in advance.
- Take the roasting pan and add a cup of chicken stock, deglaze pan. Strain, de-fat, and return gravy to a sauce pan. Reduce to (+/-) 1 1/2 cups, this really depends on how much meat you have when you shred, you want just enough gravy to coat the pork. Taste the broth, tweek by adding stock/marinade/s/p. Thicken to a gravy consistency. Pour over pork. Have at it.
marinade, pork shoulder, garlic, salt, limes, oregano, cumin, marinade, lock, roasting, onion, chicken, thickening agent
Taken from www.epicurious.com/recipes/member/views/puerto-rican-shredded-pork-52751941 (may not work)