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1 - 6 lb. pork shoulder skin on
6 Tbsp - Cuban Pork & Chicken Seasoning Blend
3 Tbsp - orange juice
3 Tbsp - fresh lemon juice
3 Tbsp - fresh lime juice
2 garlic cloves - crushed and minced or use a pestle and mortar
Preparation
1. Combine the crushed garlic with lemon, lime and orange juice. Add Cuban Pork & Chicken Seasoning to make a loose paste.
2. Dry pork shoulder thoroughly. Poke holes around the entire shoulder.
3. Rub marinade all over shoulder. Marinate for a minimum of 2 hours and up to overnight in the refrigerator. Remove from refrigerator at least 2 hours before cooking.
Cooking Directions
1. Preheat oven to 285º F.
2. In a cast iron pan add the marinated pork and put into the oven for approximately 5-6 hours until the internal temperature reaches a minimum temperature of 195ºF.
3. To crisp the skin, remove from oven for 15-30 minutes when finished. Set oven to broil. Add pork back to crisp skin turning if needed and at least 10 inches from element for 1-2 minutes until crisp.
4. Remove roast from the pan and discard any fat dripping before bringing the roast back onto the pan to shred using two forks and making sure to pick up all the flavor left on the bottom of the pan.
Serve over rice and beans or on toasted buns with your favorite coleslaw. Serves 8.
Optional: Top with Chimichurri Sauce (click here to see recipe).
Tips:
1- To avoid burning the bottom of your pan be sure to use a cast iron pan that's not much bigger than your roast ( about 2' all around max).
2- If using boneless Pork you may need to use 1.5 Tbsp of seasoning per pound to marinate
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