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4-6 lbs of Pork Shoulder

1 Large Onion Cut into 8ths 

4 Cloves of Garlic, Chopped

1 Tbsp Cumin

1 Tbsp Coriander

1 Tbsp  Mexican Oregano

5-6 Chiptole Peppers (or Subsititue 1-2 Tbsp of Chipotle Powder)

2 Turkish Bay Leaves

2 Quarts Chicken Broth

1 Tbsp Salt



Cut and trim your Pork Shoulder in ~2’’ Chunks

Add pork, onion, garlic into a large stock pot then add in the dry spices

Add in Chipotle and Chicken Stock

Bring to Boil then reduce to simmer and let cook uncovered for 3-4 hours until liquid is mostly cooked away and pork has broken apart into shreds. 

Serve immediately with your choice of accoutrements on tortillas or use in  burritos or any other dish. 

For added texture bake the finished pork in 350° oven for 10-15 minutes  till edges are crisp


Shop for Products in this Recipe

Bay Leaves - Turkish
Chili Pepper - Chipotle Ground
Chipotle Pepper Puree
Coriander - Ground
Cumin - Ground
Oregano - Mexican