Ingredients
6 lb Frenched pork roast
For the Cheesy mashed potatoes
1 cup Chihuahua melting cheese (sub mozzarella cheese)
1 lb golden potatoes
2 tbsp milk
½ stick of butter
Salt and pepper to taste
For the Adobo paste
2 oz achiote paste
2 tsp oregano
1 tsp whole pepper corns
5 garlic cloves
¼ cup olive oil
2 tbsp apple cider vinegar
Directions
Step 1
Let’s prep the pork roast. Score the fat about 1/4 inch deep. This will allow the salt to go deep into the meat. Place the pork roast in the refrigerator and leave uncovered overnight.
Step 2
The next day preheat your grill to 350 degrees. (create a 2 zone cooking on your grill) now make the adobo paste.
Step 3
In a blender add the adobo ingredients and blend until smooth. Now take out the pork roast and slather it all over, sear the pork roast first. Give it a nice char, then set it opposite of the heat and let it cook until 145 internal temperature.
Step 4
When the pork is done, let it rest and let’s make the mashed potatoes.
Step 5
Peel the skin off the potatoes and cube them up. Boil until soft. Use a fork to see how tender they are.
Step 6
Then strain them and add the butter, milk, and cheese but do not have the flame on. The heat from the potatoes will be enough to melt everything.
Step 7
Once the potatoes are well combined, add salt and pepper to taste. Now slice up the pork roast and serve along with the mashed potatoes.
