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Saturday, January 31, 2015


I don't know what to say about this other than YUM!  This is one of those meals that is best when you really get in there.  So roll up your sleeves and prepare to get dirty!   We all had salsa verde running down our arms and we were loving every minute of it.



2 lbs pork butt
2 T vegetable oil 
1 T salt
1 T garlic powder
1 T chili powder
1 T cumin
1/2 tsp cinnamon
1 bay leaf

small tortillas (we used flour tortillas)
toppings of your choice (we used queso fresco, pickled onions, sour cream, avocado and salsa verde)

  1. Cut pork butt into fist sized chunks.  I don't worry about trimming the meat too much at this point.  You will have plenty of time to remove the fat later.
  2. Heat up a heavy pan and vegetable oil.  Sprinkle salt on meat, then brown in batches.
  3. Once all of the meat is brown, add back into pan.
  4. Add spices.  Then fill pan with water until meat is 2/3 covered.
  5. Cover and cook in a 300 F oven for 3 hours.
  6. Let cool enough to handle.  Pull the meat out and shred.  Feel free to use your hands.  This meat is tender!  Remove any fatty pieces.
    I mean, really?!  I could dig in here... but it gets better!
  7. Either skim the fat off the braising liquid or use a fat separator.
  8. Add meat and de-fatted liquid back to the pan.  Put in a 375 F oven until liquid is almost gone and meat is starting to brown.
    Can we just take a second to appreciate how beautiful that is?  
  9. Serve on tortillas with toppings of your choice

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