Cuban-style Pork Roast

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

1. 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.
2. 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).
3. 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.
4. Remove from heat and let it cool. After cooling, shred the pork pieces.
5. 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.
6. 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.