This recipe takes a while to cook, but its flavors are well worth it. Here’s the list of ingredients:
- 3-4 pounds of pork shoulder
- 2 rounded tablespoons of ground cumin
- 2 tablespoons of garlic powder
- 1 tablespoon of salt
- 2 teaspoons of ground coriander
- 2 teaspoons of ground black pepper
- 2 teaspoons of ground cayenne pepper
- 1-2 cups of some mixture of lemon and lime juice.
The first step is cutting up your pork shoulder into chunks. They don’t have to be perfect cubes, but I cut mine with sides of about two inches. Make sure you remove and discard any bone.
Next, combine the spices in a bowl – the cumin, coriander, black pepper, cayenne pepper, garlic powder, and salt. Mix them all together.
Next, put all the meat and the spices into a ziplock bag. Shake. The purpose here is to coat the meat in the spices.
Next, put the coated pieces of pork in a pot. Enameled cast iron works well. Add in your lemon and lime juice, and just enough water to coat the meat. Then turn the heat on high and bring the pot, uncovered, to a full boil. Once it’s fully boiling, turn trhe heat down a bit – say to medium – but it should still be boiling away steadily, uncovered. Leave it alone for a while. Check on it periodically – maybe after an hour or so. At about the two-hour mark (give or take, depending on the size of your pot) the fluid should be nearly all boiled away.
And the meat itself should easily fall apart. The citric acid will tenderize the meat, and it’ll be imbued with tremendous flavor. Be careful not to burn the meat once the fluid is all boiled away, but you do want it to caramelize.
Shred if you like. I eat mine over rice. Enjoy!