Place the pork shoulder in a cup, season with salt and pepper to taste. Then pour ½ cup of Hunt's ® Original BBQ Sauce and marinate for 1 hour.
Preheat the oven to 150 ° C, on a baking sheet place the pork shoulder with a cup of water and cover with aluminum foil. Bake for 6 hours, checking it every hour and adding a little water so it does not burn.
Once it is well cooked, remove it from the oven and let cool. Then with two forks or with the hands, crumble the whole pig in a cup.
Once it is crumbled, pour 1 cup of Hunt's ® Original BBQ Sauce, mix and reserve.
Boil the 4 potatoes until they are soft (this can be seen when you pinch it with a fork and pass gently).
When the potatoes are ready, remove the skin and cut them into 4 pieces each. Place in a cup and with a potato press, mash the potatoes until you get a puree. Pour ½ cup of milk and 50 g of unsalted butter previously melted in the microwave. Continue crushing the puree until you achieve a creamy but consistent mixture that is easy to mold. To finish, add salt and pepper to taste.
Take a previously greased deep-scented cookie sheet and start piecing together. The first layer is mashed potato, the second layer is pork shredded in BBQ sauce, then the cream and a few golden tin corn and then covered 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 (you can also add parmesan cheese).
Bake our cake at 250 ° C for 30 to 40 minutes or until the cheese gratine.
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