Recipe type: Entree
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 12
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!
  • 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
  1. Heat oven to 300
  2. Cut pork into evenly sized cubes
  3. Pat dry with paper towels
  4. Heat lard in Dutch oven over medium
  5. Add pork in batches and brown evenly on all sides, working in batches
  6. Remove pork from skillet and add onion to saute until browned
  7. Add cumin, lime and orange (including the spent peels), broth, liquor and tomato
  8. Place pork back into Dutch oven
  9. Bring to simmer over medium
  10. Cover with foil then lid and transfer from stove top to oven
  11. Cook, stirring occasionally, for 6-8 hours
  12. Remove from oven
  13. Change setting on oven to broil
  14. Using a slotted spoon, remove pork and place on work surface (reserve liquid)
  15. Using two forks, shred pork
  16. Place on wire rack on top of glass or ceramic baking sheet
  17. Broil 2 -3 minutes to brown, stirring occasionally
  18. Place meat on platter, garnished with onion, cilantro and jalapeños
  19. Serve with your favorite steamed veggies, topped with some of the reserved liquid (save the rest for a base for soup!