Pabellon Criollo (Pork With Sofrito)
- Ready In:
- 8hrs
- Ingredients:
- 21
- Serves:
-
5
ingredients
- 1⁄2 head garlic (roasted)
- 1⁄4 cup oregano
- 1⁄4 cup thyme
- 1⁄2 tablespoon cayenne pepper
- 1⁄2 tablespoon cumin
- salt
- black pepper
- olive oil
- 3 -4 lbs pork shoulder (skin removed)
-
Sofrito
- 1⁄2 red bell pepper (cut in 1/2-1-inch pieces)
- 3⁄4 - 1 cup onion (chopped)
- 1 garlic (finely chopped)
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1⁄4 teaspoon cumin
- 1⁄2 tablespoon cayenne pepper (or to taste)
- salt & fresh ground pepper
- 14 ounces whole tomatoes (canned or coarsely chopped & juice)
- 1⁄2 cup Spanish olives (optional)
- 1⁄2 cup chicken broth (as needed)
directions
- Preheat oven to 240 degrees, have a roasting pan at hand.
- Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
- Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.
-
Sofrito:
- Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
- Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.
- Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
- Transfer to a large serving platter; accompanied with rice and black beans.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona