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Caribbean Pulled Pork Shoulder/Butt

This is a very juicy dish that is so packed with flavor that it needs no BBQ sauce. Just eat it straight up with black beans and rice.



SOURCE: Cynthia Andros / Verified Meats.


SERVES 6+, depending upon amount of meat. A 3 Lb Butt should feed about 5 people.


INGREDIENTS


  • Pork Shoulder or Boston Butt – almost the same cut, but slightly different

  • Coarse salt and fresh ground black pepper

  • 2 Bottles of GOYA Brand Mojo Criollo - found in the Latino area of the international food section of most grocery stores.  See product picture below.


I always use Goya brand. I have tried others and I prefer the flavor of this one, hands down.

 

Additional item:  JUMBO ziplock bag or Ziplock Big Bag


INSTRUCTIONS


  1. Place shoulder in ziplock bag

  2. Find a pan or device to place it in (in the bag) that will hug the meat - you want the marinade to cover, or at least MOSTLY cover the meat.

  3. Place the bag in the pan and put the meat into it

  4. Shake the bottles well and pour entire bottles of Mojo into the bag

  5. Season heavily with fresh pepper and coarse salt

  6. Close the bag, removing as much air as possible

  7. Place bagged meat in the pan in the fridge overnight, or 12 hours

  8. Take the meat out of the fridge 20 minutes before cooking.

  9. Place meat into roasting pan, pour marinade into pan up to ½ - 1 “ high

  10. Cover pan with foil – tightly, but not so tightly that you can’t remove it without ripping it

  11. Meat into 335 degree oven for 5 hours MINIMUM – turning the meat every 90 mins

  12. When finished, remove pan, remove foil and let meat and liquid cool enough to touch

  13. Lastly, rip the meat apart (pulled) and remove large chunks of fat

  14. Serve.  Can stay covered in a lightly-warm oven for an hour before serving


Goya Mojo Criollo


















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