Ingredients
To taste
Salt and Black Pepper
To taste
1
Roma Tomato
1
1
Red onion, chopped
1
1
Lime, juiced
1
1 tbsp
Cilantro, chopped
1 tbsp
1
Jalapeño, seeded and chopped
1
As desired
Salsa verde
As desired
As desired
Corn elote salad
As desired
Directions
Heat oven to 325°F
Place pork shoulder into a 5-quart roasting pan.
Add water and garlic.
Cover with lid or aluminum foil; cook for 6 hours or until meat is tender.
To make the pico de gallo, add chopped red onion, roma tomato, cilantro, jalapeños and lime juice into a bowl. Place in the fridge for up to one hour.
Transfer shoulder from roasting pan to a cutting board; reserve liquid.
Using two forks, pull meat from bone; discard bone.
Reserved cooking liquid can be used when reheating or freezing pork.
Remove from heat. Add salt and pepper to taste.
Serve in tacos, burritos, over rice, and/or on salads and garnish with salsa verde.
If desired, serve with a corn elote salad on the side.
For the Love of Meat
