Spicy Pulled Pork [RECIPE]

Spicy Pulled Pork

Our Spicy Pulled Pork cooks low and slow until it pulls apart in long, delicious pieces of meat your family will love. (Photo by Jathan Fink, Jadeworks Entertainment)

There’s something about slow cooked meat that just makes our mouths water. We love how easy it is to prepare, and how perfectly it pairs with warm baked buttery bread and cold homemade potato salad. Spicy and delicious, it is great for game day or any time you want to feed a crowd!  Read more of this post

Cuban-Style Pork Roast

Cuban-Style Pork Roast

A pork shoulder is marinated and slow cooked at a low temperature until the meat breaks down for melt-in-your-mouth perfection.

An inexpensive pork shoulder turns into a Cuban-inspired dinner featuring a tasty and fragrant citrus, garlic and herb marinade. The low temperature and long cook time break down the meat until it becomes a tender, juicy roast that pulls apart easily. Serve with the delicate flavors of Yuca with Mojo Sauce and polish off the meal with our Mango Daiquiri Sorbet for dessert. Our bet is your family will want you to make this recipe a permanent addition to your cooking repertoire.

PREP: 10 minutes + time to marinate overnight
COOK: 6 – 8 hours + 15 minute rest time

  • 10 garlic cloves, peeled
  • 4 tablespoons fresh oregano leaves (from about 5 sprigs), or teaspoons dried oregano
  • 4 tablespoons extra-virgin olive oil
  • 3 whole limes, cut in pieces
  • 1 tablespoon Kosher salt
  • One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
  1. Puree garlic, oregano, olive oil, limes and salt in a blender or food processor.
  2. Place meat in a roasting pan and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
  3. Preheat oven to 250°F. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat shreds easily. Let rest for 15 minutes, then shred and serve.

YIELDS: 6 to 8 servings as a dinner roast

© 2011 Jadeworks Entertainment.