Pork shoulder rubbed with chili powder, Mexican oregano and cumin, seared in cast iron, then slow-cooked in broth with onion, jalapeño and garlic until it falls apart. Shred it, crisp it in a hot pan and pile it into tacos.

Ingredients

• 5 lb pork shoulder or pork butt (4–6 lb works)
• 1 Tbsp Mexican oregano
• 1 Tbsp chili powder (optional; guajillo or ancho)
• 2 tsp freshly ground cumin
• 2 tsp salt
• ½ tsp black pepper, or to taste
• 2 Tbsp lard or vegetable oil, plus a little more for crisping
• 1 small onion, chopped
• 1 jalapeño, chopped (optional, for heat)
• 5 cloves garlic, chopped
• 1½ cups chicken broth (or beer, orange juice, or a mix)

Instructions

1. Trim the excess fat from the pork. Mix the chili powder, oregano, cumin, salt and pepper and rub it firmly all over the meat.
2. Heat the lard in a cast iron pan over medium-high heat. Sear the pork 3–4 minutes per side until a brown crust forms, then move it to the slow cooker.
3. Add the onion and jalapeño (if using) to the pan and cook 3–4 minutes to soften. Add the garlic and cook 1 minute more.
4. Pour in ½ cup of the broth and scrape up the browned bits, then pour everything into the slow cooker along with the rest of the broth.
5. Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the pork is fall-apart tender.
6. Shred the pork with two forks in a large bowl. Keep the cooking liquid and skim off the fat if you like.
7. Serve the pork in its juices, or crisp it: heat a little lard or oil in a skillet over medium-high heat, press the shredded pork into the pan and cook until the bottom turns crisp. Spoon some of the cooking juices over before serving.

Notes & substitutions

Photos