Delicioso Cuban Pork Butt with Mojo Criollo!

Let me tell you, The first I had Cuban Pork Butt I wanted to make it again the very next day! Our Cuban friends serve it with yucca, but it's also great with roasted potatoes. The piece de resistance is the Mojo Criollo (garlic sauce) served with it!

• 4 lb. Pork Butt
• 2 large onions, sliced
• 8 cloves garlic, rough chopped
• 1 tablespoon basil
• 1 tablespoon black pepper
• 1 tablespoon adobo
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 tablespoon black pepper
• 1 teaspoon red pepper flakes

Extra Spices:
Mix together 1 tablespoon each of pepper, adobo, onion powder and garlic powder.

Preheat the oven to 325 degrees. In a deep pan, add the sliced onions and the garlic to the bottom of the pan. Add all the spices. Add the chicken broth to the pan and then put the rack over it. Rub the pork down with the olive oil and the extra spices. Put the pork butt on the rack and cover with foil, really tight, you don’t want the steam to get out! Put it in the oven and leave it in there, don’t try and peak, and after 4 hours take it out. Let rest for at least 10 minutes and then shred away! Serve with Mojo Criollo.

Mojo Criollo Sauce

• 1/4 cup lime juice, fresh squeezed
• 1/2 cup orange juice, fresh squeezed
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 6 garlic cloves, pressed
• salt, to taste
• black pepper, fresh ground, to taste