My friend, Yvette, makes the best pork that I have ever tasted. So - I got the recipe from here. There are no amounts or measurements since they just make it from memory and it is prepared to taste. But here is basically what you need to do.
Pork Shoulder (ours were about 10 pounds each and we cooked 3)
Adobo (you can find it in the Hispanic food section at the grocery store and we got the one with the blue top)
Sazon (also in the Hispanic food section and it is the one that has coriander and annatto)
Gloves (the Sazon will turn you hands orange)
The first thing that we did on Friday was to put the pork shoulder in a large disposable tin pan. We then added vinegar and lemon juice to the container to put the pork in a brine. We also poked lots of little holes the meat. We then covered it with foil and put it in the fridge. It needs to be in the brine for at least 4 hours.
On Saturday morning, I took it out and drained off the brine. Then I put the following into a boil to make a paste: garlic, Sazon, Adobo, and olive oil. I cut large hole in the meat and stuffed them with the paste and then rubbed it into the meat all over. I left the fat side up and covered again and put back in the fridge to marinate.
On Saturday night, I set the oven for 250 degrees and put the covered meat in to cook. When I woke up on Sunday, it was done.
We then uncovered the meat and put it back into the oven on broil to crisp up the skin. That makes some great homemade pork skins. We then pulled all the meat off the bones (and saved those for Shelby Dog). You also take the juice that the meat cooked in and add more adobo, then pour some over the shredded meat.
It is so good. You can make it to eat as a sandwich or alone. We had both options and most people thought that it was good enough that it needed no BBQ sauce.
Tempt My Tummy Tuesday.