Serves 2-3 humans
1 cup prunes
5 slices of bacon, sliced
1 cup ham steak, cubed
1 cup fresh pressed orange juice
1/2 cup fresh lemon juice (~2 lemons)
1/2 lime, juiced
4 1/2 lbs pasture-raised pork butt, scored
Preheat the oven to 350F.
Add the prunes, bacon, ham, orange juice, lemon juice and lime juice to a large bowl. Stir to combine.
Heat a Dutch oven over medium heat and brown the scored pork butt on both sides.
Add half of the prune marinade to the pork and stuff between the scored slices.
Flip the pork butt over and do the same with the last half of the prune marinade.
Cover the Dutch oven with the lid and transfer to the oven.
Cook for 3 1/2 hours, basting the pork butt every hour with the prune marinade juices.
Remove the Dutch oven from the oven and transfer to the stovetop. Let rest, with lid on, for 10-15 minutes.
Remove lid and use two forks to shred the pork and prune mixture and serve.
Note: If you don’t own a Dutch oven, no worries because you can still experience the Cuban shredded pork. Use a skillet to brown the pork and transfer the meat to a glass baking dish where you can pour the marinade over both sides. Cover the baking dish with foil and continue as stated above.