Perfect filling for pulled pork sliders, tortas, tacos, or a base for dynamive pozole.

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Ingredients by weight:

1. pork (shoulder, picnic, etc.), 5 lb = 2270 g

2. Salsa Uno Roja, 1.7 oz = 48 g

3. salt, 9 g = 0.3 oz

4. liquid smoke, 2 g = 1/2 tsp

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Method:

1. Heat your oven to 350° F (177° C).

2. Place the pork in a roasting pan.

3. Pour liquid smoke on the pork.

4. Spread the Salsa Uno Roja on the pork.

5. Sprinkle the salt evenly over the pork.

6. Cover with aluminum foil.

7. Bake for 4 to 6 hours or until the roast is fork tender; smaller cuts will cook faster.

8. Allow the roast to cool slightly, then pull apart by hand or using two forks, removing any large bits of fat.

9. Mix the pan drippings back with the pulled pork.