NO FUSS PULLED PORK

Sandy Mika

By
@mikasldy

I throw this in the oven and leave it over night, in the morning its done to perfection. I serve this with the barbeque sauce on the side, because I prefer to put giadiniera on mine, while others like barbeque sauce on theirs.

Rating:
★★★★★ 1 vote
Comments:
Prep:
5 Min
Cook:
12 Hr
Method:
Bake

Ingredients

10 - 20 lb
pork roast, i usually use a fresh picnic or pork butt and loin
1 bottle
mojo
2 tsp
adobo powder
6 Tbsp
sofrito

Step-By-Step

1put pork in roasting pan , pour whole bottle of mojo over pork, sprinkle pork with adobo powder.
2cover pan with foil.
3place in oven on lowest temperature your oven will set at , mine is 250*. Leave pork to cook over night (about 8 - 12 hours) you can do this when you go to bed or before leaving for work .
4Remove from oven and pour off juices into a sauce pan, add sofrito to juices and simmer about 10 minutes. While this is simmering shred pork, pour juices over pork and mix well. You can sprinkle meat with a little more adobo powder and sazon to taste if you like. Serve with barbeque sauce or giardiniera on your favorite bread or roll.
5if you need to add more juice to the meat a can of chicken broth can be added to keep it nice and moist. This is great for parties can be kept warm in a crock pot.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cuban