-
1
Preheat the oven to 325 degrees Fahrenheit.
-
2
Combine all the ingredients except the pork shoulder in a food processor and mix for 2 min, till well combined.
-
3
Place the pork shoulder in a large sufficient bag to hold it, then add in the marinade and close the bag with a twist tie.
-
4
Wrap it in another bag.
-
5
Transfer the pork to a bowl large sufficient to hold the bag and marinate it in the fridge for 2 days, turning the bag occasionally to make sure the marinade covers the pork.
-
6
When you are ready to cook, preheat the oven and remove the pork from the bag.
-
7
Transfer it to a roasting pan, fat side up, add in 3 c. of water and pour the marinade on top of pork.
-
8
Cover it with foil and cook for 1 1/2 hrs then turn the pork fat-side down and cook for another 1 1/2 hrs or possibly till the meat is almost falling of the bone.
-
9
Increase the oven temperature to 400 degrees Fahrenheit and throw away the foil.
-
10
Cook the pork for a further 1/2 hour fat side up till brown.
-
11
Remove the pork from the oven and let it sit for a few min.
-
12
Test it with a meat thermometer in thickest part of pork, not touching bone, till the temperature reads170 degrees Fahrenheit.
-
13
Set the pork aside to cold, then pull the meat from the bone with your fingers.
-
14
For the Mojito:Mix together all the ingredients for the mojito.
-
15
Then, heat 3 Tbsp.
-
16
of peanut oil in a frying pan and add in 4 c. of pulled pork pcs and fry a few min till crisp on edges.
-
17
Add in 1/2 a c. of the mojito and cook for a few min till the liquid has evaporated, season with minced cilantro salt and pepper and serve on a bed of salad with lowfat sour cream.
