*I like to use bone-in shoulder (but) as the bone adds additional flavor. If you do this, however, you need a 3-3 1/2 pound bone-in piece of meat. As well, it will need additional cooking time and the beans may be tender before the pork is easily shredded. If you use bone-in, simply remove the but, spoon out the cooked beans, and return to but to the pot to cook until falling off the bone.
**SOFRITO: After I seared the pork, I deglazed the pan with 1/2 cup sherry, scraping off the brown bits. In the liquid, I sautéed 3 (assorted colored), finely diced bell peppers (3-4 cups) and 2 cups of finely diced onions. After the mixture cooked down, about 15 minutes, I added a heaping tablespoon of garlic and continued to cook an additional 5 minutes. I stirred chopped cilantro, kosher salt and red pepper flakes in the mixture to taste. (Keeps several days, refrigerated.) Diced tomatoes are also often used in sofrito. As well, peppers and onions are often put in the food processor so that the mixture is more of a sauce.
Time to soak beans: 12-24 hours
Active Time: 30 minutes
Slow Cook Time: 7-9 hours