Pernil on Bao
Serves 620 mins prep600 mins cook
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.
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What you need
Instructions
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.View original recipe