Pabellon Criollo (Pork With Sofrito)

Be the first to review
READY IN: 8hrs
Recipe by BakinBaby

This comes from the Washington Post, chef Rossana Aspite Grimm. This Venezuelan dish is traditionally made with beef. It is traditionaly served with rice, black beans and plantains. I am posted for ZWT.

Ingredients Nutrition

Directions

  1. Preheat oven to 240 degrees, have a roasting pan at hand.
  2. Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
  3. Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.
  4. Sofrito:.
  5. Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
  6. Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.
  7. Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
  8. Transfer to a large serving platter; accompanied with rice and black beans.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a