Adobo Slow Roasted Pork seasoned with my homemade adobo seasoning and roasted for 4 - 12 hours depending on which temperature you pick and how much time you have. Absolute perfection! The perfect recipe for any level cook.SERVES - 10 -12
Season pork butt liberally with my adobo seasoning. Make sure to open up the pork and sprinkle some adobo on the inside and underside.
Place pork in a dutch oven pot or a sturdy foil pan. Pour/spread the orange juice concentrate over the pork. Cover the pot, or if using foil pan, cover with foil.
ROAST:
250° for 8 - 12 hours
275° for 6 - 8 hours
300° for 4 - 6 hours
Uncover the pan an hour before the end cooking time to allow to darken and crisp up the top.
Remove from oven, let rest at least 30 minutes to allow for easy shredding. Read post above on times and shredding.
Serve with anything . See Notes for suggestions.
Notes
USING A SLOW COOKER:You can use your slow cooker to make this dish too. Just season thoroughly, throw it in the crockpot/slow cooker, and cook on low for 8 hours or so. I recommend only cooking on low for this. How easy is that?After it's slow roasted, simply transfer it onto a roasting pan and broil for a few minutes to get a crispy top. Don't worry if it starts to fall apart during transferring because we are going to pull it apart anyways.I've made this using the slow cooker and even skipped the broiling and it was super delicious. It's up to you.SERVING SUGGESTIONS:Serve with salsa criolla - red onion dressing.Serve with slices of avocado and a squeeze on lime on a flour tortilla.Serve with some coleslaw and make sandwiches.Serve along with your favorite sides and let your guests choose.*If using store bought adobo, the flavor and saltiness may be slightly different.I purchase pork with the skin already removed but with some of the fat on. If you have a pork butt with the skin and a thick layer of fat, trim the skin and some of the fat off. Leave enough to cover top for a juicy result.