Ingredients
Pork Marinade
1 cup mango juice
2 cups orange juice
2 tablespoons olive oil
3 limes, juiced
2 tablespoons garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 ounce rum
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Prepare Pork for Slow Cooking (1 day): Combine marinade ingredients. Stab the pork all over to allow for better marinade penetration. Marinade pork for 12-24 hours. Remove from marinade and bring to room temperature (reserve marinade for later). Heat large skillet with a small amount of olive oil until smoking hot. Sear pork on all sides in skillet. Leave the pan alone and keep it for cooking onions later. Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.). Loosely tent pan with foil. Slow Cook Pork (preferably use Traeger pellet grill): Place in 300 degree oven (or preferably Traeger pellet grill). Cook for 2 hours tented. Reduce heat to 250. Cook for 1 more hour uncovered, basting every 20 minutes with marinade. Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade. Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle. Remove pork, cover with foil and let sit for 30 minutes. Pull the pork apart into medium sized chunks with claws. Aioli (prepare while cooking pork and refrigerate): Soak white bread in vinegar. Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil. Whip on medium setting until thoroughly blended. Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency. Place in refrigerator. Caramelize Onions (Prepare while letting the pork rest): Cut onion into thick slices (about 1/2 inch wide). Heat pan used for searing pork over Medium/low heat adding a little olive oil. Add onion to pan. Slowly caramelize onions, stirrin
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham