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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This is one of my Husbands favorite dishes. The ingredients are approximates as I usually do not measure and I usually use a 4-6 lb. roast bone-in or bone-less. It does freeze well, just sprinkle with some water and wrap in foil to reheat. Ingredients:
2 lbs pork butt |
1/2 medium onion |
1 garlic clove |
1 teaspoon salt |
1/4 teaspoon mexican oregano, crushed |
1/4 teaspoon ground cumin |
seasoning salt |
garlic powder |
Directions:
1. Place meat in 3 qrt sauce pan, add water until meat is just covered.
2. Smack garlic with a knife to release flavor add to pot along with onion, salt, oregano and cumin.
3. Bring to boil, skim skum, reduce heat, cover simmer 2 hours.
4. Preheat oven to 350.
5. Drain meat, place in baking dish, sprinkle evenly with season salt and garlic powder.
6. You have a few options here.
7. You can either bake it whole, break into chunks (Dh prefers this) or shred thickly (I prefer) I usually do some chunks and shreds.
8. Bake 30-45 minute You do not want it to get to crispy if you shredded it first. Watch carefully as you do not want it to dry out.
9. While still warm shred with 2 forks if left whole.
10. Serve with warm tortillas and pico de gallo.
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