Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Stir the
Chili Powder (1 g)
,
Smoked Paprika (1 g)
,
Cayenne Pepper (as needed)
,
Ground Nutmeg (as needed)
,
Salt (1 pinch)
, and
Freshly Ground Black Pepper (1 pinch)
together in a small bowl.
Step 2
Get out the
Pork Shoulder (3.6 kg)
and rub that mixture all over it.
Step 3
Then heat the
Olive Oil (1 dash)
in a large Dutch oven over medium high heat. Brown the pork shoulder for about 2 minutes on each side to bring out the flavors of the spice rub.
Step 4
Pour in the juice of the
Limes (3)
,
PATRÓN® Silver Tequila (120 mL)
,
Chicken Stock (480 mL)
,
Fresh Cilantro (4 g)
, and
Onion (1)
.
Step 5
Let it come to low boil, then cover the pot with its lid. Reduce the heat to a simmer and let it go low and slow for 6 hours.
Step 6
When it is done, remove the pork shoulder from the pot onto a large cutting board. Use two forks to shred the meat off of the bone and fat back. Transfer it to a bowl and pour a cup of the cooking liquid on the shredded pork. Mix it together.
Step 7
Then assemble the sandwiches. Toast the
Whole Grain Hamburger Buns (10)
then pile on the pork, a couple of slices of
Avocados (to taste)
, and a couple of spoonfuls of
Salsa (to taste)
. Enjoy!
