The Mexican dish “Piernil Ranchero” is generally prepared with cubed roasted pork butt tossed in a spicy tomatillo & red pepper salsa, and can be accompanied with rice, guacamole, roasted potato or refried beans.
For the Roasted Pork Butt
- An 8 lb pork shoulder butt roast
- 2 tablespoons Mexican style adobo paste
- 2 tablespoons garlic powder
- 7 cloves of garlic
- 2 tablespoons paprika powder
- 1 tablespoon cumin powder
- 1/2 tablespoon salt
For the sauce
- Equal parts La Patrona Salsa Roja Norteña & La Patrona Crushed Tomatillo
Crosscut a whole pork butt with a knife. Season the meat with salt all over while rubbing thoroughly. Mix the rest of the dry ingredients except for the adobo paste and rub in again with gloved hands. Finally rub in the adobo paste, cover and refrigerate for at least 45 min. up to an hour and a half.
Take out the marinated meat from the refrigerator and let it sit while preheating the oven at 350ºF. In a shallow roasting pan, roast uncovered for 2 hours or until the internal temperature reads 175º (be sure to use a meat thermomether while taking care not to let it touch a bone while taking the temperature). Remove from heat and tent the pan with aluminum foil. Le it sit for 15 min. before carving.
In a sauce pan, mix the La Patrona Salsa Roja Norteña & La Patrona Crushed Tomatillo Salsa Base in equal parts (aprox. 3/4 cup salsa mix for every 8 oz. serving) over medium high heat until completely heated through. Toss in the roasted pork to coat and serve immediately.