Ingredients for pork:
8 lb. of boneless pork butt
Kosher salt, to taste
Black pepper, to taste
1 bunch of cilantro, chopped
Ingredients for mojo juice:
2 cups of orange juice, fresh squeezed (approximately 6 large oranges) or store bought
1 cup. of apple cider vinegar
5 cloves of garlic
To prepare the pork butt:
Preheat oven to 275F.
Remove pork butt from packaging and pat dry with paper towel to remove moisture. Place in a large baking dish and season with a good amount of kosher salt and black pepper. Rub seasoning into the meat with your hands.
Cover baking dish with a layer of plastic wrap and then a layer of foil.
Place into a 275 F oven or slow cooker for 8-10 hours.
Allow the pork to rest for 10-15 minutes once it has finished slow cooking. Drain fat from the pan to your liking.
To prepare the mojo juice:
Place orange juice, vinegar and garlic into a blender and blitz for 30 seconds. Set aside.
To prepare the mojo pork:
Use your hands to break up the pork in the baking dish.
Add mojo juice a little at a time and massage into the meat until liquid starts to appear in the bottom of the pan.
Add cilantro and mix to incorporate.
Place suggested amount of sweets or rice as desired and top with 6 oz. of shredded pork. Enjoy!
Refrigerate portions for up to seven days or freeze for up to six months.