By s_pelon Steaming
May 3, 2020
MojoSecado Island Spice Blend
White Wine Vinegar
Rinse the pork shoulder and pat dry.
Rub all over with a generous amount of MojoSecado
Heat the oven to 250F
Put the pork into a 4-6 inch deep pan.
Pour equal parts White Wine Vinegar and Water into the bottom of the pan to a depth of not more than 1/4 inch.
Cover with foil and place in the oven.
Cook 60-75 minutes per pound, making sure the internal temperature reaches 200F.
Remove from oven.
Uncover and drain most of the liquid off, reserving for later.
When cool enough to handle, shred the meat down, removing any fat or undesirable bits.
(Note: Quality Control Testing is to be expected, but try not to sample ALL of it as you do this. Leave some for everyone else!)
Mix some of the liquid from steaming back into the meat when done shredding if it seems a little dry.*
Bring back up to temperature (165F) in the oven before serving.
Serve on your choice of bun (or no bun!)
Drizzle a little Limanero Hot Sauce over it for an added kick!
*Store the remaining liquid in the fridge in case you need to reheat leftovers later. It will "set" as it chills (We call this stage Pork Jelly.), so you can just scoop out a few spoonfuls as needed.