Place the pork shoulder in a bowl, season with salt and pepper to taste. Then pour ½ cup of Hunt's® Original BBQ Sauce and let marinate for 1 hour.
Preheat the oven to 150°C, in a baking tray place the pork shoulder with a cup of water and cover with aluminum foil. Bake for 6 hours, checking every hour and adding a bit of water to prevent burning.
Once well cooked, remove from the oven and let cool. Then, using two forks or your hands, shred all the pork into a bowl.
Once shredded, pour in 1 cup of Hunt's® Original BBQ Sauce, mix, and set aside.
Boil the 4 potatoes until soft (this can be checked when you pierce them with a fork and it goes through smoothly).
When the potatoes are ready, peel them and cut them into 4 pieces each. Place in a bowl and, using a potato masher, mash the potatoes until you get a puree. Pour in ½ cup of milk and 50 g of unsalted butter previously melted in the microwave. Continue mashing the puree until you achieve a creamy yet consistent mixture that is easy to mold. Finally, add salt and pepper to taste.
Take a greased deep baking dish and start assembling the cake. The first layer is mashed potatoes, the second layer is shredded pork in BBQ sauce, then add cream and a few golden canned corn kernels, and finally cover with a layer of mozzarella cheese. Repeat the same procedure about 2 or 3 times depending on the height of the mold, the last layer will be mashed potatoes followed by a layer of mozzarella cheese (parmesan cheese can also be added).
Bake our cake at 250°C for 30 to 40 minutes or until the cheese is golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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