Mexican Pork Shoulder

What You Will Need: Pork shoulder, onion, bell pepper, lime, cilantro, can of diced tomatoes with green chilies, chicken broth, cumin & chili powder.

Preheat your oven to 250.

Season the pork generously with salt & pepper.

In a large dutch oven, heat 3-4T. of olive oil & sear the pork on all sides.

This part will take a little time because you want a nice crust to build up all around the shoulder.

Add in the sliced onion & bell pepper.

Diced tomatoes goes in next. Stir.

Now pour in enough stock to almost cover the meat.

Bring to a boil, put the lid on it & place it in the oven.

Braise for at least 4 hours.

Using two forks, shred the pork right in the pot. 

Season with cumin, chili powder, plenty of cilantro & a squeeze of fresh lime juice for a bright finish.

Use this flavorful meat for all your favorites..

quesadillas,

pork enchiladas,

  nachos, 

but you can never go wrong with little street tacos!  

But my favorite was using it to take my breakfast to a whole other level!

Mexican Pork Benedict!

Toasted tortilla, plenty of the shredded pork, spicy pepper jack cheese & a poached egg!  

What a way to spice up your morning! 

Enjoy & Always Cook with Love!