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1
Preheat the oven to 300 degrees. Get out your Le Creuset or equivalent cast iron pot big enough to fit your roast, and heat up a few tablespoons of olive oil in the bottom.
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2
While thats getting hot, rub down your pork shoulder with Sazon, and then sear it on all sides in the pot. In a large bowl whisk together all of the other ingredients, pour over the pork shoulder and bring the liquids to a boil. Lid the pot, stick it in the oven and forget about it for four hours.
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3
Take the pork out of the oven, poke at the meat, it should be falling apart. Under the assumption that it is in fact falling apart, remove the pork from the liquid and put it in a large bowl.
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4
Ladle any fat off of the liquid in the pot and dispose of it, ladle the remaining liquid into a blender and blend until smooth. Pro-tip if you don't want to shoot hot pork juice all over yourself like I did, cover the top of the blender with a towel.
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5
Pour your blended sauce back into your cast iron pot, I added more pineapple juice and more stock to my liquid and brought it back to a boil, salted it and added a little sugar to balance out the heat. Essentially this is some kind of take on barbecue sauce and its delicious. I shredded my pork and added about half of my sauce to the pulled pork, saved the rest of the sauce for another endeavor. We used the pork last week for fajitas and then again this weekend for pulled pork sandwiches.
