Braised Pork Shoulder Recipe

1. 1

   Preheat the oven to 325 degrees Fahrenheit.

2. 2

   Combine all the ingredients except the pork shoulder in a food processor and mix for 2 min, till well combined.

3. 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. 4

   Wrap it in another bag.

5. 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. 6

   When you are ready to cook, preheat the oven and remove the pork from the bag.

7. 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. 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. 9

   Increase the oven temperature to 400 degrees Fahrenheit and throw away the foil.

10. 10

    Cook the pork for a further 1/2 hour fat side up till brown.

11. 11

    Remove the pork from the oven and let it sit for a few min.

12. 12

    Test it with a meat thermometer in thickest part of pork, not touching bone, till the temperature reads170 degrees Fahrenheit.

13. 13

    Set the pork aside to cold, then pull the meat from the bone with your fingers.

14. 14

    For the Mojito:Mix together all the ingredients for the mojito.

15. 15

    Then, heat 3 Tbsp.

16. 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. 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.

* Per serving · 4 servings · Values may vary.