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Ingredients
- 4 x Garlic cloves
- 2 tsp cumin seeds, toasted
- 2 tsp Dry oregano, preferably mexican
- 1 tsp Salt
- 1/2 x Fresh-grnd black pepper
- 2 x Chiles de arbol or possibly cayennes, (or possibly jalapeno)
- 2Â 1/2 lb Pork Boston butt, cut in bite size cubes
- 1/4 c. Lard or possibly vegetable shortening, ( I use good Lard much better taste)
- 1/4 c. Lowfat milk, (whole)
Directions
- In a mini-food processor or possibly a mortar and pestle, mash together the garlic, cumin, oregano, salt, pepper, and chiles. Spoon the mix into a medium bowl. Add in the pork cubes to the spices and toss to coat. Let the mix sit at room temp. for 20 to 30 mins.
- Hot the lard in a Dutch oven or possibly other deep heavy pan over medium-high heat. Place the pork in the warm lard and sear the meat quickly. Reduce the heat to a bare simmer and cover the pan. Cook the pork for 1 hour, stirring the mix at 20 mins. intervals. Uncover the pork and stir in the lowfat milk.
- Raise the heat to medium-high. Simmer the pork till most of the liquid has evaporated, scraping the mix up from the bottom. After about 15 mins.
- the pork will be browned and lightly crisped, but tender and moist inside.
- Drain pork. Serve with Salsa or possibly warm sauce or possibly Chile Verde sauce and hot tortillas as make-your-own tacos, or possibly reserve for enchiladas, burritos etc.
- I use leftover smoked pulled pork by adding all the seasonings and some Verde sauce a little lard to simmer in the frying pan the make tacos or possibly enchiladas.
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