Arrollado de Chancho

Ingredients

• Water (2 cups)
• Bay leaves (2)
• Onion (1, sliced)
• Potatoes (2, peeled and sliced)
• Carrots (2, peeled and sliced)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Oregano (1 teaspoon)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (4 cloves, minced)
• Pork shoulder (2 pounds)

Instructions

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the minced garlic, cumin, paprika, oregano, salt, and black pepper to make a spice rub.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. In a large pot, heat some oil over medium-high heat. Add the pork shoulder and sear it on all sides until browned.
5. Remove the pork shoulder from the pot and set it aside.
6. In the same pot, add the sliced carrots, potatoes, onion, bay leaves, and water. Bring to a boil.
7. Place the seared pork shoulder on top of the vegetables in the pot.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for about 3 hours, or until the pork is tender and easily shreds with a fork.
10. Remove the pot from the oven and let the arrollado de chancho rest for a few minutes before serving.
11. Slice the pork and serve it with the cooked vegetables and some of the cooking liquid as a sauce.