Chili Powder (1/2 tsp)
Smoked Paprika (1/2 tsp)
Cayenne Pepper (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
together in a small bowl.
Get out the
Pork Shoulder (8 lb)
and rub that mixture all over it.
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.
Pour in the juice of the
PATRÓN® Silver Tequila (1/2 cup)
Chicken Stock (2 cups)
Fresh Cilantro (1/4 cup)
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.
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.
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)