Slow-Roasted Caribbean Pork Shoulder Recipe
Slow-Roasted Caribbean Pork Shoulder
Serves 6
Slow-roasting takes time but requires minimal effort. It results in a beautifully juicy, succulent roast that falls off the bone. A heavy Dutch oven, which retains heat well, is a great choice for this. Marinate pork overnight for best results. It’s fantastic for making Cubano sandwiches or serving with black beans and rice.
Ingredients:
- 4 pounds bone-in pork shoulder
- 2 cups Mojo Marinade
- 4 tablespoons extra virgin olive oil
- 1 yellow onion, cut into 8 strips
- Kosher salt, to taste
Directions:
- Place pork and marinade into a large, sealed container. Refrigerate overnight.
- Preheat oven to 300°F.
- Heat a large Dutch oven on medium-high. Add olive oil and onion. Cook, stirring occasionally, until edges brown. Turn off heat.
- Place pork into Dutch oven, along with all the marinade.
- Transfer to preheated oven and cook 4 hours, or until the bone lifts out easily.
- Remove pork to a cutting board and use two forks to shred. Return pork to pot with sauce and stir. Season with salt, to taste.
Nutrition:
Amount Per Serving (based on 6 servings)Calories: 520 undefined
Fat: 33 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 140 mg
Sodium: 720 mg
Carbohydrates: 12 g
Fiber: 1 g
Sugar: 7 g
Added Sugars: 2 g
Protein: 43 g
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