SPANISH PULLED PORK RECIPES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Steps:

• Zest the orange (grate only the colored part of the skin), and juice it.
• In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest.
• Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over.
• Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat.
• Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours.
• Serve with shredded cheese and sour cream.
• If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven.
• These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.