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1 - 6 lb. pork shoulder
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 250º 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 500ºF. Add pork back to crisp skin turning every 2-3 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. Serves 8.
Tip; 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).
Serve over rice and beans or on toasted buns with your favorite coleslaw. Serves 8.
Crockpot Cooking Directions
1. Add the marinated pork to the crockpot (discard excess marinade) and cook on low for 8-10 hours. Remove pork from crockpot to debone and shred.
2. Add the remaining liquid to a small pot, removing and discarding any excess fat, and cook to reduce on the stovetop over medium low heat uncovered until it starts to thicken.
3. Add shredded pork back to crockpot and pour mixture over the pork to combine.
Serves 8.
Top with Chimichurri Sauce (click here to see recipe).
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