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.


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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

Directions Step-By-Step

1
put pork in roasting pan , pour whole bottle of mojo over pork, sprinkle pork with adobo powder.
2
cover pan with foil.
3
place 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 .
4
Remove 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.
5
if 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