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As promised yesterday, here’s how to shred that gorgeous slow-cooked Cuban pork shoulder that has rested in the fridge overnight. I’ll also cover the sauce; spicy black beans will follow later today. I’m a bit behind thanks to a few household interruptions, but the pork is worth the wait.
First, remove the chilled pork from the fridge. Use a spoon to lift away the congealed fat from around the shoulder and discard it. Chilling overnight makes this step easy and helps the final dish be less greasy.
Transfer the pork to a large cutting board—ideally one with a groove to catch juices. If not, have paper towels ready. Let the pork rest while you prepare the pan juices.
Pour the cooking juices that surrounded the pork through a fine-mesh strainer into a saucepan and discard any solids caught in the strainer.
Add to the strained juices: 2 tablespoons lime juice, 2 tablespoons white wine or cider vinegar, 1 teaspoon minced garlic, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried mustard powder, and 2 drops liquid smoke (optional). Whisk to combine.
Bring the mixture to a boil over medium-high heat, then reduce and simmer until the liquid has reduced to about one quarter of its original volume. This concentration intensifies the flavor and will become the sauce you toss with the shredded pork.
While the sauce reduces, remove the bone from the pork and discard it. Scrape away any remaining fat from the outside of the shoulder. If you prefer, save the fat for dogs, but discarding it will keep the meat lighter.
Pull the shoulder apart into large chunks; it should come apart easily at the seams where fat and connective tissue were. Remove as much fat as you can without wasting meat. Then shred the meat using your hands or two forks until you have bite-sized pieces. For households with small children, a quick chop with a knife after shredding helps create uniform pieces.
Transfer the shredded pork into a 9″ x 13″ baking dish with sides. Pour the reduced pan juices over the pork and toss to coat evenly.
Tightly cover the pan with foil. If serving right away, heat in a preheated 350ºF oven for 25 minutes or until hot throughout. For make-ahead preparation, you can chill the dish in the refrigerator or place it directly into the freezer.
To reheat from chilled: Keep the foil on and heat in a preheated 350ºF oven for about 30 minutes, until heated through.
To reheat from frozen: Keep the foil on and heat in a preheated 350ºF oven for about 45 minutes, or until heated through.
This Cuban pork is excellent served on hot flour tortillas with mango salsa and spicy black beans. The mango salsa recipe will be posted soon; the spicy black beans will be available later today.