A old Mexican woman gave me this recipe on her death bed. Passed down for generations. This recipe represents family. Good times. Good food. Fellowship in a time that we need it more than ever.
This is a slow cooked meal served with flour tortillas. I use a large pressure cooker to cut down the time.
Ingredients
* 2 pounds pork shoulder or butt, cubed
* 2 teaspoons smoked salt
* 1 teaspoon cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon black pepper
* 1 white onion, roughly chopped
* 3 garlic cloves, minced
* 1 jalapeño, diced
* 2 bay leaves
* juice of 2 limes
* 1 1/2 cup fresh orange juice
* 1 cup chicken broth
For garnishes
* lime wedges
* cilantro
* chopped white onion
Brown the pork first. I often do this on a grill.
Cook the vegetables until the onions are nicely caramelized.
Combine all the ingredients and cook over low heat (or faster in an Instapot) until the pork is tender and can easily be pulled apart with a fork.
Pull out the meat and shred it with a couple of forks on a cookie tray.
Broil in the oven to crisp up the meat.
