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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Ingredients:
3 pounds pork shoulder, skin and bone removed |
water |
1 tablespoon salt |
2 garlic cloves, roughly chop |
1 medium white onion, medium dice |
2 teaspoons ancho chile powder |
salt |
pepper |
12 warm corn tortillas |
tropical avocado salsa, recipe follows |
3 papayas, peeled, seeded, cut into small dice |
2 mangoes, peeled, cut into small dice |
3 avocados, cut into small dice |
1 large red onion, cut into small dice |
1 red jalapeno pepper, finely minced |
1 green jalapeno pepper, finely minced |
1/4 cup cilantro, roughly chopped |
2 large limes, juiced |
3 tablespoons olive oil |
Directions:
1. Cut the meat, with the fat, into 1-inch cubes. Barely cover the meat with water in a heavy wide pan. Add the salt and bring to a boil, uncovered. When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated. At this point, the meat should be cooked through but not falling apart.
2. Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over. This entire process should take about 1 hour and 15 minutes.
3. Remove the meat and set aside.
4. Drain all but 2 tablespoons of the oil and heat over medium low heat. Add the onions and saute until translucent. Add the garlic, reserved meat, and chile powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt and pepper.
5. Serve with corn tortillas and Tropical Avocado Salsa.
6. Tropical Avocado Salsa:
7. To make tropical salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.
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