Cuban-Style Pulled Pork
4 to 2 1/2 hours
One 3 1/2 to 4 pound Swift Premium® Boneless Pork Shoulder Butt Roast
1/2 of a medium sweet onion, cup up
6 large cloves garlic, peeled and cut up
2/3 cup frozen orange juice concentrate
1/3 cup fresh lime juice
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
1 1/2 teaspoon coarse kosher salt
1/2 teaspoon coarse-ground black pepper
For marinade, place onion and garlic in food processor. Process with on/off turns until coarsely chopped. Add frozen juice concentrate, lime juice, cumin, oregano, salt, and pepper. Process until finely chopped, scraping side of container occasionally.
Pat roast dry with paper towels. Place in medium, resealable plastic bag. Set aside and refrigerate 1/2 cup marinade. Pour remaining marinade over pork; close bag and rub marinade over pork. Refrigerate for 8 to 12 hours, turning bag and rubbing marinade over pork occasionally.
Preheat oven to 325ºF. Transfer pork with marinade to a 4- or 5-quart Dutch oven. Add 3/4 cup water. Cook, covered, in oven for 4 to 4 1/2 hours or until very tender. Discard cooking juices.
Transfer the pork to cutting board. Using two forks, coarsely shred pork into bite-sized pieces.
Return pork to Dutch oven; add reserved marinade. Cook over medium heat until heated. If desired, serve pork with black beans and rice, or in corn tortillas with salsa, chopped avocado, and lime wedges.
Recipe Nutrition Overview
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