 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
A great Caribbean inspired pulled pork inspired by a recipe from the Four Seasons hotel in Vancouver. Great over rice, mashed yucca root (or potatoes) or on good crusty bread! Ingredients:
1 6 lb bone-in pork shoulder, scored lightly |
2 large heads garlic, peeled and separated |
3 tbsp coarse salt |
2 tbsp ground black pepper |
3/4 c orange juice |
3/4 c lime juice |
1 1/2 c onions, sliced thin |
1 tbsp oregano |
1/2 c chicken stock |
1 c white wine |
Directions:
1. Make a paste of garlic, salt and pepper.
2. Combine orange and lime juices, onions and oregano.
3. Add paste and blend well.
4. Heat chicken stock and wine until almost boiling. Pour over liquid over the rest of the marinade.
5. Allow to cool.
6. Pour over the room-temperature pork. Place in refrigerator.
7. Marinate 3 days, turning once each day.
8. Preheat oven to 275F.
9. Place pork and marinade into a large roasting dish and cook 9-10 hours.
10. Every hour, baste pork with the marinade and juices. If meat begins to over-brown, cover in foil.
11. Shred pork and serve over mashed yucca or rice. Sauce with remaining, strained marinade.
|
|