This slow roasted, Cuban style pork is cooked low and slow in a Dutch Oven for the ultimate dinner. Use it to make tacos, pulled pork sliders, nachos, or classic pork with rice and beans.
Prep Time
30 Minutes
Cook Time
4 Hours
Serves
8-10
Ingredients
- 1 Boston butt or pork shoulder 5-7lbs
- 8-10 Garlic cloves
- Bunch Thyme
- Bunch Rosemary
- 1 Cup Mojo Marinate
- 1 Can Beer (Modelo)
- 1 Large White Onion quartered
- 1 Shallot quartered
- Pork Rub or BBQ rub
- Salt and Pepper to Taste
Steps
1
Poke holes in pork and push garlic cloves into it. Rub with good amount of salt and pepper and favorite pork or bbq rub or use onion powder, garlic powder, paprika, cumin, brown sugar to coat whole butt
2
In a large Dutch oven or pot, brown each side of pork on med high heat 4-5min per side (if there is sugar in your rub be careful not to burn it)
3
After browning pork add 1 can of beer and mojo marinade to Dutch oven or slow cooker, add white onion cut in quarters, shallot cut in quarters, and a bunch rosemary, thyme
4
Dutch oven – cook at 350 in oven for 4 hours or until falling apart, flipping every hour, remove lid for last hour. If using a Crock Pot cook for 4hrs on high or 8hrs on low
5
Once done remove pork and shred, skim as much fat as possible from remaining liquid and then pass through a strainer to remove all large pieces, then add back to pulled pork.