Cuban Pork w. Avocado Salsa

25 May
What you’ll need:
Pork Shoulder/Butt
Roasting Pan or dutch oven or slow cooker
Avocado Salsa
Combine avocado, jalapeno, garlic, cilantro, lime juice in blender and blend until smooth.
*salsa will clump up so add water as needed
Mojo Marinade
Combine Equal parts orange, lime, lemon juice, garlic, dried oregano, salt & pepper in blender and Blend until everything is combined
Prepping the Roast
Season with salt and pepper
In a gallon size ziploc bag, combine pork roast and mojo marinade.
Let marinade for 1-2 days.
Cooking instructions
Preheat oven to 325
In a roasting pan or dutch oven, place roast in the middle of pan.
*If using a roasting pan, you’ll have to cover w. foil.
Add extra marinade until it covers the bottom of your pan.
Add additional cup of water to the bottom of the pan
Bake until meat is fork tender and you can shred.
(I made a 3.75lb roast and it took me about 4.5-5 hrs. So its a little more than 1hr a pound. You’ll just have to check on it from time to time and poke it with a fork. How tender you want it is entirely up to you!)
Once pork is done, let rest for 30 min, and shred using fork or tongs.
Finish with:
-sautéed onions. I did not cook the onions with the roast because they’d get too tender and fall apart. This gives a good oniony (is this a real word?) bite with the melt in your mouth pork.
-Also don’t forget to add a squeeze of lime!
Chef Toastee
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Posted by on May 25, 2011 in Chef Toast, Home Cooking



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