Pork is a big deal in this home. It could have something to do with being Puerto Rican. It’s the choice meat on our little island. Seriously, instead of a Christmas ham we roast pork with the skin on until crispy. We even have Christmas songs about roasted pig.
Needless to say, I love pork and I was craving some pulled pork but I wanted to use some more “down homey” flavors. I thought I would start with my “Slow Cooker Pernil” and give it a BBQ pulled pork twist.
First I made my standerd adobo for a 4 lbs boneless pork shoulder. In a motar & pestel or food processor, combine 4 tsp of salt, 6 cloves or garlic, 1/4 tsp of ground black pepper, 1 tsp of oregano, 1 1/2 Tbs of olive oil and 1 1/2 Tbs of white vinegar.
Cut about 8 slits all around the pork shoulder.
Fill the slits with the adobo, rub any remaining adobo on the meat, refrigerate for 4 hours or overnight to marinate.
In a hot heavy bottom pot or dutch oven brown the meat on all sides.
Get some chipotle salsa. Yes salsa, not peppers.
Pour one can over top.
Now dig up some malta. This can usually be found at a Latin market, Asian market or if your lucky the international aisle of your local super market. If you have never had it, you probably won’t appreciate it. It’s an acquired taste that you have to grow up with, but don’t think of not using it. If you have had it, make sure you get yourself an extra bottle to enjoy cold with your dinner in 8 hours.
Add 1/2 a cup of bitter orange marinade.
Finally a 6 oz can of tomato paste. Give the liquids a little stir, cover and set on low for 8 hours. Walk away, do some laundry, run a mile, try to paint a replica of the Mona Lisa.
YEAH BABY! YEAH!
Pile your favorite hamburger bun with some spicy malt pulled pork. I added a little bit of my refrigerator pickled salad. The vinegar helps cut into the heat a bit.
El lechon se coje, se mata y se pela! And become a delicious sinful sandwich.
The best part about this is the leftovers. Why you ask? Because you get to eat it AGAIN! Duh!
- 4 lb boneless pork shoulder
- 6 cloves of garlic, pressed
- ¼ tsp ground black pepper
- 1 tsp oregano
- 1½ Tbs olive oil
- 1½ Tbs white vinegar
- 4 tsp salt
- 1 7 oz can chipotle salsa
- 1 12 oz bottle malta
- ½ cup bitter orange marinade
- 1 6 oz can tomato paste
- Combine garlic, pepper, oregano, olive oil, vinegar and salt. Cut slits in pork, fill with garlic mixture, rub remaining mixture on pork refrigerate for 4 hours or overnight.
- In a hot heavy bottom pot or dutch oven brown the pork on all sides, transfer to slow cooker. Add chipotle salsa, malta, bitter orange marinade & tomato paste, stir.
- Cover and set on low for 8 hours.
- Shred meat using a fork or thongs, serve on buns.