Pabellon Criollo (Pork With Sofrito) - cooking recipe

Ingredients

1/2 head garlic (roasted)
1/4 cup oregano
1/4 cup thyme
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
salt
black pepper
olive oil
3 -4 lbs pork shoulder (skin removed)
Sofrito
1/2 red bell pepper (cut in 1/2-1-inch pieces)
3/4 - 1 cup onion (chopped)
1 garlic (finely chopped)
1 1/2 tablespoons Worcestershire sauce
1 tablespoon oregano
1 tablespoon thyme
1/4 teaspoon cumin
1/2 tablespoon cayenne pepper (or to taste)
salt & fresh ground pepper
14 ounces whole tomatoes (canned or coarsely chopped & juice)
1/2 cup Spanish olives (optional)
1/2 cup chicken broth (as needed)

Preparation

Preheat oven to 240 degrees, have a roasting pan at hand.
Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.
Sofrito:
Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.
Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
Transfer to a large serving platter; accompanied with rice and black beans.