5 lb pork shoulder
7 cloves garlic
adobo
5 sprigs parsley
3 sprigs thyme
3 ajicitos sliced
1 scotch bonnet halved
black pepper
3 limes
1 chicken bouillon cube
1/3 red onion, sliced
1/3 red pepper, sliced
1/3 green pepper, sliced
apple cider vinegar
tomato paste
olive oil
1 packet Sazon w/ cilantro & achiote
Add pork shoulder to a large bowl and rinse under cold water. Discard water.
Cut into 1†cube chunks.
Wash with 2 limes and add 2 tsp a.c. vinegar
Sprinkle 1/3 cup adobo, black pepper, add Sazon
Set aside.
In a pilon (mortar & pestle), mash garlic with pinch of oregano. Set aside.
In a large stockpot add pork, juice of one lime, 1 tsp a.c. vinegar, 1 chicken bouillon cube, red onion, red and green pepper, parsley, thyme, ajicitos, and scotch bonnet.
Cover with water.
Bring to a boil for 45 minutes until fork tender.
In a baking tray add pork and vegetables with ½ cup pan juices.
Sprinkle olive oil on top and bake @ 350 degrees for 30 minutes turning once.
Add 1 tbsp tomato paste to saucepot, stir and simmer for 20 minutes.
Voila!
