Advertisement
Not a member of Pastebin yet?
Sign Up,
it unlocks many cool features!
- Head of garlic, smashed (don't bother to mince)
- 2 onions, very roughly cut (it will dissolve)
- 1-2 cups of beef/chicken broth, water, light-tasting beer (no hops, no porters), or a mix.
- 1 tbsp each:
- whole cumin
- whole fennel
- whole coriander
- chili powder
- onion powder
- paprika
- black pepper to taste
- 1-2 tbsp of kosher salt
- 2 bay leaves
- 8lb boston butt of pork
- 1-2 tbsp apple cider vinegar
- Cut pork into large sized pieces. Season with dry spices.
- Brown meat in a little bit of bacon fat or oil. Get each side, don't crowd the meat. Set aside.
- When done browning, add onion, a pinch of salt, and deglaze. Add garlic after.
- Add liquid, deglaze again. Add pork back with bay leaves, and cook for 1.5 hours.
- Remove pork, and separate liquid, getting rid of fat. Reduce liquid by 1/2. Add vinegar to taste.
- Pour back over pork, let it absorb. Serve.
Advertisement
Add Comment
Please, Sign In to add comment
Advertisement