Ingredients
Method
- Preheat oven to 350°. Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Add the bacon and cook until just softened (about 3 minutes). Add the pork shoulder and lightly brown on all sides (about 10 minutes).
- Add water (about 3 cups) until the pork pieces are half submerged. Add the oregano, cumin black pepper, salt and dried chiles. Bring the mixture to a boil, then cover and place in the oven until tender (about 2 hours). Stir every 30 minutes.
- Carefully remove the pot from the oven and transfer some of the pork shoulder to a cutting board with tongs or a slotted spoon. Chop the pork and discard the bacon.
- Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Add enough chopped pork to cover the bottom of the pan to a depth of about ½”. Press down with a spatula or weight it down with a cast-iron grill press. Cook until crisp and lightly browned (about 5 minutes) Turn over half way through cooking.
Nutrition
Video
Notes
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