Ingredients

  • 1 pork shoulder
  • kosher salt
  • vegetable oil
  • cumin
  • onion powder
  • garlic powder
  • 1 yellow onion, chopped
  • 1 28oz can tomatoes, cut to bite size
  • 1 jar 505 green chile (not “green chile sauce”)
  • 2-4 cups chicken stock

Instructions

  1. (Optional, but great) Salt the pork shoulder generously and leave on a wire rack on a baking sheet in the fridge overnight.
  2. Adjust oven rack to middle position and preheat the oven to 275 degrees F.
  3. Generously sprinkle cumin, onion powder, and garlic powder all over the pork. (Also use salt in this step if you skipped step 1.)
  4. Heat a cast iron dutch oven over medium heat. Add a few tablespoons of vegetable oil and heat until shimmering. Sear the pork on all sides until it is a deep golden brown. Remove to a cutting board and cube pork into 1 inch cubes.
  5. Add another tablespoon of oil and the chopped onion. Cook until onions are translucent.
  6. Add the pork cubes back in.
  7. Add the tomatoes and green chile. Add just enough chicken stock to cover the pork cubes. Bring just to a boil on the stove.
  8. Transfer the dutch oven to the preheated oven, leaving the lid slightly ajar. Cook until sauce is thickened and pork shreds easily with a fork, about 3 hours.
  9. Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling to reduce liquid.

Sources

Recipe: Serious Eats