Ingredients:

1 each Pork Butt or Shoulder
1 bottle Mojo Marinade
12 oz (12 oz.) No Yolks® Extra Broad Noodles
1/2 tsp salt
  For Cafecito Sauce
2 cups Prepared Cuban Coffee
2 Tbsps sugar
2 Tbsps butter
  For Pickle Relish
1 each red bell pepper, diced
1/2 cup Bread and Butter Pickles, diced
1 piece fresh cilantro leaves, chopped
2 Tbsps fresh lime juice
  Finishing Touches
2 Tbsps olive oil
1/2 cup grated Swiss Cheese

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!