Tuesday, June 14, 2011

Caribbean Pulled Pork

  • 1 raw picnic pork/ham (approx 5 lbs.)
  • 1T or more white wine vinegar
  • 1T fresh ground blk pepper
  • 1 T minced garlic
  • 2 T fresh oregano chopped (don't skimp on the fresh stuff here)
  • 1 bay leaf finely crumbled
  • 1 t cumin
  • 1 T olive oil
  1. Soak picnic pork for at least one hour submerged in water (takes some of the salt out)
  2. Preheat oven to 200 degrees
  3. Combine all ingredients except for vinegar in a small bowl to make paste
  4. Make shallow (1/2" or so) slits on the surface of the pork
  5. Rub vinegar all over the surface of the pork (I use my hands for this)
  6. Rub paste all over ham shoving it into the slits
  7. Roll ham in aluminum foil (roughly 4-5 layers of foil)
  8. Stick ham in a roasting pan
  9. Cook 12-18 hours
  10. Let set 30 minutes
  11. Unwrap ham and it will literally fall apart.  Shred with forks or tongs and throw away clumps of fat and bone.

You can serve this as a main dish by itself (try it topped with mango or pineapple salsa), in a bun with BBQ sauce, or as the meat for tacos, burritos, enchiladas, and/or tostadas.  This week I served it with hard taco shells, cheese, shredded cabbage, mango salsa and fresh avocado... delicious! Thanks to Phaedra for sharing this recipe with me.

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