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1 whole Pork Shoulder
oil
onion
garlic
Mexican oregano
cumin
2 whole Bay Leaf
water cover
salt
Cut a pork shoulder into 2" chunks. I use a cast iron pan. Brown the meat in a little oil. Add some chopped onion and garlic and brown the onion a little. Add some Mexican oregano, ground cumin and a couple of bay leaves. Add enough water to just cover the meat. Add some salt to taste. Simmer and keep adding water until the meat is fork tender. It should be very tender but not falling apart. Keep cooking until all the liquid is gone. After the liquid is gone, keep frying until the meat is browned again. The onion, garlic, and spices are dissolved during the long cooking time and when the liquid is cooked out, all the flavor is absorbed into the meat. This is delicious and the flavoring is difficult to describe. You just have to taste it. Serve with warm flour tortillas, some refried beans, and a little green chile sauce. I also like to fry up a batch of sliced onions to go with it.
oil
onion
garlic
Mexican oregano
cumin
2 whole Bay Leaf
water cover
salt
Cut a pork shoulder into 2" chunks. I use a cast iron pan. Brown the meat in a little oil. Add some chopped onion and garlic and brown the onion a little. Add some Mexican oregano, ground cumin and a couple of bay leaves. Add enough water to just cover the meat. Add some salt to taste. Simmer and keep adding water until the meat is fork tender. It should be very tender but not falling apart. Keep cooking until all the liquid is gone. After the liquid is gone, keep frying until the meat is browned again. The onion, garlic, and spices are dissolved during the long cooking time and when the liquid is cooked out, all the flavor is absorbed into the meat. This is delicious and the flavoring is difficult to describe. You just have to taste it. Serve with warm flour tortillas, some refried beans, and a little green chile sauce. I also like to fry up a batch of sliced onions to go with it.
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