YIELD: 45 SERVINGS
3 cups red pepper, chopped
3 cups tomato, chopped
2 cups white onion, chopped
4 cups cilantro, chopped with stems
2 cups olive oil
1 cups garlic, chopped
2 Tbsps. dried oregano
2 Tbsps. toasted cumin seeds
3 boneless pork butt,
5-8 lbs. each (tied with butchers twine) salt, pepper and garlic powder to taste
1 cup fresh squeezed orange juice
1. For the sofrito: Combine all ingredients for sofrito and puree in food processor. Reserve 1½ cups marinade. Pour remaining sofrito mixed with orange juice over pork butts and marinate over night.
2. For the pork: Preheat oven to 200°F. Remove pork from marinade and season with salt, pepper and garlic powder. Rub with remaining sofrito and roast for 4-5 hours depending on size of butts. Pork should be very tender but moist, and fat and skin are crisp.
3. Serve with steamed rice, black beans and crispy plantains.
Recipe submitted by Derek Roy, executive chef, Bon Appetit Management Co., St. Joseph College, West Hartford, CT.