We serve this at our house a lot. We use it throughout the week for other dishes, from lunchtime lettuce-wrap sandwiches to dinner over steamed vegetables. Our twins love egg noodles, and this goes great with those.
1 tsp salt
1 tbsp cumin
1/2 tsp oregano
1 tbsp coriander
1 tsp paprika
1/2 tsp cayenne pepper
3 lbs boneless pork shoulder, skin removed, cut into 4 large chunks
2 tbsp ghee
1 onion, diced
4 cloves garlic, crushed
1 jalapeno, minced
1/4 cup chicken broth
2 bay leaves
Salt and pepper just before serving
Combine the salt, cumin, oregano,coriander, paprika and cayenne in a bowl. Rub over the pork, reserving the extra spices (be careful not to touch your eyes)
Melt 1 tblsp of the ghee in a heavy-bottomed pan over medium heat. Brown the pork in batches, about 5 minutes a batch and transfer to the slow cooker.
Saute the onion in the remaining ghee util translucent, abut 5 minutes.
Add the garlic and jalapeno pepper, cook another 3 minutes, then transfer the mixture to the slow cooker.
Add the chicken broth and bay leaves to the slow cooker, and cook on low for 5-6 hours.
Pull the meat apart with 2 forks and cook for an additional hour.
Salt and pepper to taste, then serve.
SPICES: salt, cumin, oregano, coriander, paprika, cayenne pepper, black pepper
3 lbs boneless pork shoulder (cut into 4 large chunks)
4 cloves garlic (I use minced from a jar)
2 bay leaves