Servings: 4
Ingredients
- 4 pounds pork shoulder, cut into chunks (approx. 3 inches)
- 1 cup Chef Merito® Sour Orange Marinade
- 2 Tbsp. olive oil
- 2 Tbsp. Chef Merito® Lime Juice
- 2 cups Chef Merito® Mojo Criollo
- ¼ tsp. Chef Merito® Black Pepper
- 2 Tbsp. Chef Merito® Adobo Creole Style
- ½ Tbsp. Chef Merito® Onion Salt
- ½ Tbsp. Chef Merito® Garlic Salt
- 1 medium onion, chopped
- 5 garlic cloves, mashed
Preparation
- In a bowl, mix Chef Merito® Adobo Creole Style, Chef Merito® Black Pepper, 1 cup of Chef Merito® Mojo Criollo, Chef Merito® Onion Salt, and Chef Merito® Garlic Salt.
- Using a sharp knife, pierce the pork as many times as possible. Marinate the meat with the mixture by rubbing it into the holes and leave to marinate for 2 hours (for best flavor, marinate overnight).
- Place the marinated pork in a pressure cooker along with the marinade mixture. Add ½ cup of Chef Merito® Sour Orange Marinade and enough water to cover the meat. Cook for 30 minutes.
- Remove from heat and let it cool. After cooling, shred the pork pieces.
- Sauté the chopped onion and mashed garlic in olive oil, ½ cup Chef Merito® Mojo Criollo, and ½ cup of Chef Merito® Sour Orange Marinade until the onion is caramelized.
- Add the shredded pork pieces with Chef Merito® Lime Juice and cook at medium heat for 10 minutes.
Suggestions:
Best served with rice or with French bread to make a Cuban Sandwich.
Note: If cooking in a regular pot, add 45 minutes to the cooking time.