3.5-4 lbs pork shoulder or Boston butt
1 c water
1.5 c Tomatillos
5 poblano peppers
1 jalapeño
5 Garlic
1 White one
Salt
1 tsp Oregano
1 tsp Cumin
1/8 tsp cinnamon
Pinch of clove
2 bay leaves
2 tsp sugar
1 tsp pepper
1 tsp salt
Cilantro
Trim fat off fat, reserve fat, cut meat into 1.5 inch pieces
Toss meat with 1 tbsp salt put in fridge
Sauté fat with 1 c water
Broil whole tomatillos, garlic in skin, onion cut in 1/8, jalapeño cut in half, peppers cut in half. Broil till very dark.
Blend in food processor till chunky. Remove skin from everything except tomatillos.
By now fat should be browned, leave 2 tbsp of fat discard fat chunks.
Sauté spices in fat 30 sec.
Add blended veggies and raw meat to pot. It will be think and that’s ok. The meat will let out juice as it cooks.
Add bay, sugar, pepper, salt.
Bring to simmer
Cook in 325 for 90 mins. Should be tender but not fall apart.
Rest for 10 mins. Stir in 1/2 c chopped cilantro.
Serve with tortillas and cilantro.
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