- 4 -5 lbs boneless pork shoulder
- 32 ounces chicken broth
- 1 onion, quartered
- 1/2 cup chopped fresh cilantro
- 1 tablespoon cumin
- 2 bay leaves
Adapted from food.com
1 Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion.
2 In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
3 Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.
4 Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.