- 8
Ingredients
- 4 lb pork shoulder cut into large pieces
- 1/4 c seasoned salt
- 5 cloves of garlic
- 1 onion, quartered
- 1 t liquid smoke
- 1 t ground coriander
- 1 4 oz can of hot hatch green chiles*
Preparation
Step 1
Preheat oven to 350℃.
Toss all the ingredients in a roasting pan that has a lid then fill with water until the meat is just covered.
Place the lid on and roast in the oven for 2½ hours
After the 2½ hours take out of the oven and increase
temperature to 400℃, empty the liquid out of the container and shred the pork in the roasting pan, add about ¼ of liquid back into the shredded pork.
Roast with the lid off for 30 minutes, stirring every 5-10 minutes, should fry a bit in its own fat and some parts should be crispy
*If you prefer it to be a little bit spicier add the hatch green chiles after shredding the pork.
Serve with favorite toppings or in tortillas.
If having for leftovers, save some of the liquid to pour on before refrigerating.