DOMINICAN PERNIL (PULLED PORK)

[{"selector":"#anim-ecb2a4dd-0840-4d4d-aa55-4b223896a79d","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":10}] [{"selector":"#anim-46881fed-fc96-4895-bac4-26b182054cec","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d611727e-1c12-4b72-86ac-011590714c0d","keyframes":{"transform":["translate3d(-112.15806%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Dominican Pernil (Pulled Pork) is a beloved recipe and usually reserved for special occasions or gatherings. Learn more

[{"selector":"#anim-c22565ea-501d-4d79-8aa7-9f0f8f158375 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-38.41255700036296%, 0, 0) translate(0%, 0%) scale(1)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-f738c0bb-c779-4975-9685-49378511976c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c9757060-a7ff-40a8-9814-5eb65650d14c","keyframes":{"transform":["translate3d(0px, 470.70008%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pork butt or shoulder can be used. Both will render a delicious and juicy pulled pork. Learn more

For this recipe, a 6 to 7 lb pork butt/shoulder with little fat was used to soak up all the delicious seasonings.

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The full recipe with instructions and video is at belquistwist.com.

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Season the pork butt by massaging it with oil, Dominican sazon, and adobo. Refrigerate overnight.

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Boil the pork butt in a pot with water for 45 minutes to 1 hour, then transfer to a baking dish.

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Cook the pork butt covered for 3 hours at 350ᴼF, basting every hour, then remove foil and cook for 1 more hour, basting every 30 minutes.

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Shred the cooked pork and serve with rice, beans, or a salad. Sprinkle lime juice for added flavor.

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