Cooking Directions:
Step 1:
Prepare your pork butt or shoulder by placing the pork in a deep pan and fill the pan with 1” of mojo marinade. Cover the pan and slow roast in the oven at 275° for 5 hours. Then remove the cover and continue cooking for one additional hour to crisp the pork. Once finished, shred the meat.
Step 2:
Boil your No Yolks® Extra Broad Noodles in salted water for approximately 8-12 minutes until done; strain and set aside.
Step 3:
To make the Cafecito sauce, heat 1 cup of prepared Cuban coffee in a medium saucepan. Slowly bring to a boil. Add sugar and reduce heat to a low simmer, stirring occasionally. While sauce is thickening jump to Step 4. Once the sauce thickens add 2 tbsp of butter and remove from heat.
Step 4:
Combine the Pickle Relish ingredients in a small bowl.
Step 5:
Mix the cooked No Yolks® Extra Broad Noodles with the shredded pork, then serve into bowls.
Step 6:
Top each dish with Cafecito sauce and garnish with the Pickle Relish. Finish it off with a drizzle of olive oil and sprinkle of grated Swiss cheese. Buen provecho!