5 pounds boneless pork butt
3 bay leaves
1/4 cup white vinegar
1/2 cup chopped white onion
1/2 bunch fresh chopped cilantro (we used 1 tbsp freeze dried)
1 oz. fresh thyme (1 tbsp)
1 oz. fresh oregano (1 tbsp)
8 cloves garlic
2 tbls. coarse kosher salt
black pepper to taste
1 tbls. cumin seed
1 qt. water (2 1/2 cups water)

1/2 cup chopped fresh cilantro
olive oil
8 cachucha peppers, seeded diced fine
juice of 4 limes

Trim the pork of excess fat. Place it in a non-aluminum pan large enough to hold both the meat and the marinade. Put the next ten ingredients in the food processor or blender and with the motor running, slowly add the water to make a puree.

Pour this over the pork, cover and refrigerate for at least 12 hours. Place the pan of pork with the marinade in a 300 degree oven and cook for about three hours or until very tender (almost falling apart).

Remove from the oven and let cool slightly then, using two forks, shred the pork. This can be done in advance and stored in the fridge.

Heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro, toss until crispy and add the lime juice at the last minute.

Original Recipe from: oops - lost the original site and can't find it again.



OUR Rating: Groceries expense very reasonable
Very time consuming - needs to marinade
4 out of 5
Would we make again? Yes.