- 2-3 tbsp olive oil
- 4-5 lbs pork shoulder roast
- kosher salt
- 1 1/2 tbsp cumin
- 2 tbsp chili powder
- black pepper
- 1/2 tbsp garlic powder
- 3-4 dried chili peppers
- 5 cloves garlic
- 1 white or yellow onion, sliced into rings
- juice of 1 orange
- juice of 1 lime
- 32 oz chicken stock
Rub meat all over with salt and a good sprinkling of cumin, chili powder and black pepper. Heat a large dutch oven on the stove and add olive oil. Sear the meat thoroughly on all sides until the surfaces are crispy.
Add everything else into the pan including the rest of the spices: more cumin, chili powder, salt and pepper.
Bake covered for 3-4 hours at 350. It’s done when so tender it’s falling off the bones.
Remove from the dutch oven and place into a 9×13 baking pan. With a pair of forks, shred the meat. Discard the bone and layer of fat from the bottom. If there is remaining liquid spoon about a cup and a half over the top.
Place uncovered into a 500 degree oven for 20 minutes or until the ends are carmelized.
Serve with fresh corn tortillas.
Prep time: 15 minutes
Cook time: approximately 4 hours