This dish features slow-cooked Puerto Rican pork shoulder served on fluffy Chinese steamed bao buns, topped with cucumbers, pickled onions, and pickled carrots, incorporating both Chinese and Latin American influences.
1: In a mortar and pestle, combine garlic cloves, olive oil, orange juice, dried oregano, kosher salt, black pepper, sazon, and adobo to create the marinade.
2: Rinse and dry the pork shoulder with a clean towel. Cut slits into the fatty layer of the meat.
3: Slather the marinade over all sides of the pork.
4: Place the pork in a slow cooker on low for 8-10 hours until the meat shreds easily and detaches from the bone.
5: Steam the baos according to the packaging instructions.
6: Open the baos, place shredded pork inside, and add cucumber batons, pickled onions, and pickled carrots.
7: Optionally, garnish with green onions.
