Puerto Rican Shredded Pork Recipe

Name: Puerto Rican Shredded Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

405

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pork and Marinade, one 7-8 # pork shoulder/boston butt, bone in, 10 garlic cloves halved, Salt, and more.

Yes, Puerto Rican Shredded Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puerto Rican Shredded Pork

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