Pasture Raised Pork shoulder is quite possibly one of the most decadent cuts of this ' other white meat'. A short prep followed by a long, slow cook makes this dish not only delicious but doable!
Ingredients
4 pound pork shoulder or butt
2 tablespoons lard (both from pasture fed pigs)
1 large yellow onion, chopped
1 Tablespoon cumin
1 lime, juiced
1 orange, juiced
3-4 cups strained bone broth
½ cup tequila or mezcal
2 large, ripe tomatoes
Red onion, minced, for garnish
Jalapenos, to taste, for garnish
Cilantro,minced, for garnish
Instructions
Heat oven to 300
Cut pork into evenly sized cubes
Pat dry with paper towels
Heat lard in Dutch oven over medium
Add pork in batches and brown evenly on all sides, working in batches
Remove pork from skillet and add onion to saute until browned
Add cumin, lime and orange (including the spent peels), broth, liquor and tomato
Place pork back into Dutch oven
Bring to simmer over medium
Cover with foil then lid and transfer from stove top to oven
Cook, stirring occasionally, for 6-8 hours
Remove from oven
Change setting on oven to broil
Using a slotted spoon, remove pork and place on work surface (reserve liquid)
Using two forks, shred pork
Place on wire rack on top of glass or ceramic baking sheet
Broil 2 -3 minutes to brown, stirring occasionally
Place meat on platter, garnished with onion, cilantro and jalapeƱos
Serve with your favorite steamed veggies, topped with some of the reserved liquid (save the rest for a base for soup!
Recipe by Paleoista at https://www.paleoista.com/?p=47143