- 1 pork shoulder butt roast, boneless, about 4 lb/2 kg
- Salt & ground black pepper
- 1 1/2 cups (375 mL) sodium-reduced chicken broth
- 1/2 cup (125 mL) canola oil
- 1/4 cup (50 mL) EACH fresh lemon and lime juice
- 1/2 cup (125 mL) fresh orange juice
- 5-6 cloves garlic, minced
- 3 Peak of the Market green onions, thinly sliced
- 2 Tbsp (30 mL) dried oregano leaves
- 2 tsp (10 mL) sugar
- 1 tsp (5 mL) ground cumin
- 1 Peak of the Market medium yellow onion, halved and thinly sliced
- Salt & ground black pepper to taste
- Chopped fresh cilantro for garnish
- Place roast on cutting board. With sharp knife, slice into 6 large cubes. Remove excess fat if desired.
- Season pork cubes with salt and pepper and place into a large resealable plastic bag.
- In 2-cup measuring cup, combine broth, oil and citrus juices. Pour over pork.
- Add garlic, green onions, oregano, sugar and cumin to bag. Seal bag. Massage to combine ingredients and coat cubes. Marinate in refrigerator 6-8 hours or overnight.
- Remove cubes from refrigerator 1 hour before ready to cook to help bring meat to room temperature.
- Preheat oven to 325°F.
- Place onions in bottom of casserole or Dutch oven. Remove cubes from marinade and place on top of the onions.
- Pour 1 cup of marinade over cubes; discard remaining marinade. Cover and braise in oven for 2 1/2 – 3 hours or until pork is fall apart tender.
- Remove pork from casserole or Dutch oven onto a clean cutting board. Allow meat to rest, 5-10 minutes or until cool enough to handle.
- Meanwhile, carefully pour cooking liquid and onion into a saucepan. Puree onion with handheld blender.
- Keep cooking liquid warm over medium-low heat. Season with salt and pepper according to taste.
- With two forks, pull meat into shreds; discard any unwanted fat.
- Transfer shredded pork back into casserole or Dutch oven. Ladle desired amount of cooking liquid over the pork to nicely moisten meat. Place under broiler (on high) for 5-6 minutes, or just until the top of the meat starts to get crispy.
- Garnish with cilantro.
Note: Pulled pork can be used in a variety of ways from burrito bowls, tacos and carnitas to pizzas, flatbreads and salads.
Pairs well with, Bacardi Fuego Spiced Rum and pineapple juice, garnished with strawberries & pineapple spears