Ingredients
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4 -6 lbs boneless pork shoulder
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2 -3 tablespoons olive oil
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1 onion, cut in half, then thinly sliced
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4 medium tomatoes, seeded and chopped
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4 -6 garlic cloves, peeled, and chopped
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1/2 teaspoon cumin
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2 -4 sprigs fresh oregano
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2 whole cloves
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2 bay leaves
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2 dried chipotle peppers
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1/4-1/2 cup water
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salt and pepper
Instructions
- Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
- Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
- Dump excess oil from pan, leaving a coating of oil.
- Add onions to pan and sweat over low heat until translucent.
- Return pork to pan and add remaining ingredients.
- Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
- Remove pork from pan and let rest 10-15 minutes before slicing.
- Serve with a starch and vegetables.