May 18, 2009
Puerto Rican Style Shredded Pork
As a child my Mother had a good friend that came from Puerto Rico. Every so often she would come and stay at our house and would make some of the most amazing meals... things she grew up eating. This pork recipe is one of hers and I've made it for years in just the way she taught me. It's delicious, tender and extremely flavorful. Usually when I make it, I make a large amount and the first time we eat it with tortillas and sour cream. The leftovers are then used in tamales, empanadas or enchiladas. I've also used this pork in sandwiches and to make a casserole with rice and beans. It's great with eggs too. Being that it's a cheaper cut of pork, it's rather economical as well. I suggest you think of this as a "make ahead" dish... the meat needs to roast for a long time and you'll need to cool it before trying to shred it. It's even better served the next day! Enjoy!
8 lbs pork shoulder
10 cloves minced garlic
1 teaspoon dried oregano (double the amount if using fresh)
4 packets Sazon Goya (reserve 2 for after cooking)
1 tablespoon Goya Adobo seasoning
Freshly ground pepper
2 tablespoon olive oil
Pre-heat oven to 350* degrees.
In a small bowl, combine olive oil, garlic, oregano, 2 packets of Sazon, Adobo and pepper. Mix well and set aside.
With a sharp knife, carefully make deep slits into the pork roast. The more slits you make, the deeper the flavor will penetrate the meat. Place the roast into a deep roasting pan (depending on how fatty your shoulder is, there could be a lot of liquid rendered) Rub the roast with the oil and seasoning mixture, making sure to get plenty of the mix inside the slits.
Roast the shoulder, uncovered, in a 350* oven for approximately 6 hours. You want the meat completely tender and falling off the bone.
Remove the meat from the pan and pour the rendered liquid (once cooled) into a container and refrigerate until the fat solidifies and can be removed from the remaining liquid. Reserve de-fatted liquid.
Once the meat has cooled enough to handle, remove it from the bones and shred using two forks. Add in 2 more packets of Sazon and enough of the reserved cooking liquid to moisten well. Combine throughly. Reheat, covered. Serve.
The Sazon Goya and Goya Adobo can be found in most grocery stores these days, but Amazon.com also sells it as well as any Latin/Mexican grocer. Here is a photo, so you'll know what you're looking for, if you are not familiar.