Update my dinner status, I'm making this tonight.
19 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 -1/4 lb. pork butt (pork shoulder) cut into 1-inch pieces
- 1 cups water
- 1 chipotle chili (canned in adobo sauce) minced
- 6 cloves garlic coarsely chopped
- 1/4 sweet onion coarsely chopped
- 1/2 teaspoon whole black peppercorns
- 1 teaspoon annato seeds
- 1/4 teaspoon whole cloves
- 1 teaspoon whole cumin seeds
- 1 whole canela (Mexican cinnamon)
- 1 teaspoon dried Mexican oregano
- 1 whole dried allspice berry
Preparation
Grind peppercorns, annato seeds, cloves, cumin, canela, oregano and allspice in spice grinder to fine powder.
Combine all ingredients in a heavy pot, bring to a boil then partially cover and simmer over low heat, for 45-60 minutes until all water has been absorbed and meat begins to fall apart.
Fork shred any remaining chunks of meat, increase heat and saute until meat is browned.
Serve in flour tortillas or with white rice and garnish with cilantro, cotija cheese, shredded cabbage and/or pico de gallo.
