Pulled “pinchos”

I was driving to get lunch with the husband, and this recipe hit me like a ton of bricks! I can’t say I’m ungrateful, as this recipe has turned out to be one of biggest hits.

Inspired by the roadside “pinchos” you’ll find near the beaches of Puerto Rico, this is island twist on the commonly known “pulled pork” bbq.

Ingredients:

• 2-3 lbs pork shoulder ** I would recommend trimming any fat.
• 2 packets of Sazon goya (con culantro y achiote )
• 4 C water
• 1 tbs oregano
• 2 tbs olive oil
• salt to taste
• 3 garlic cloves
• 1 tbs pepper
• 1-2 C BBQ sauce
• juice from 1 orange
• juice from 1 lime

Directions:

1. In a large slowcooker–add pork shoulder, seasoning and water.
2. Cook “low” for 13-16 hours, until pork can be shredded from the bone with fork.
3. When ready–turn off slowcooker, add orange and lime juice. Stir thoroughly and allow to sit for 30-45 min.
4. Try not to eat straight out of the crock pot and serve…some ideas for serving include:
   1. Pulled pork sando with slaw (as pictured)
   2. Over rice with a side of veggies.
   3. Pulled pork mac and cheese?!?
   4. Topping for nachos
   5. BBQ cheese fries
   6. Tacos
   7. Whatever your heart desires!!

 

This recipe is absolutely amazing, I hope you enjoy it as much as I do!