- (17-oz.) package fully cooked pork roast
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 7 tablespoons mojo criollo Spanish marinating sauce (or Quick Spanish Marinating Sauce)
- Black Beans ‘n’ Spuds
- Garnishes: fresh cilantro sprigs, dill pickle stacker slices
How to Make Cuban-Style Shredded Pork :
Remove pork roast from package, and rinse with warm water; drain and pat dry with paper towels. Using two forks, break pork roast into chunks.
Sauté onion in hot oil in a large skillet over medium-high heat 3 minutes or until tender. Stir in mojo criollo sauce and roast. Cook 1 to 2 minutes or until thoroughly heated. Serve over Black Beans ‘n’ Spuds. Garnish, if desired ~ Serves 4
Recipe from Southern Living, MAY 2007 ~ Photo: Jennifer Davick; Styling: Rose Nguyen
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