4 pounds pork shoulder, cut into several large pieces
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. (Alternatively, you can use a slow cooker for this step.)
Preheat an oven to 400 degrees F.
Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Ever cook or bake something new and exciting, only to forget about it and never get to make it again? Ever spent an hour sorting through scribbled on papers, trying to find that certain recipe? Ever forced yourself to turn off Food Network because your shopping list is already WAY too long? Or opened your kitchen cupboard to be greeted by an avalanche of cookbooks, pamphlets, and index cards?
This is the journey of a woman who loves to cook, bake, and try something new. Here is where I hope to get organized. Here is where I hope to become skilled. My adventures don't always work out (just ask the hubby), but they sure are fun!