Pabellon Criollo (Pork With Sofrito)

1. 1

   Preheat oven to 240 degrees, have a roasting pan at hand.

2. 2

   Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.

3. 3

   Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.

4. 4

   Sofrito:

5. 5

   Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.

6. 6

   Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.

7. 7

   Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.

8. 8

   Transfer to a large serving platter; accompanied with rice and black beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.