- 4pounds bone-in pork shoulder roast, cut into 3 inch pieces
- Kosher salt
Heat the oven to 375 degrees. Cut the pork shoulder into large chunks (about 2-3 inch pieces) and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with kosher salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.
Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly golden brown, about 20 minutes longer. Break the meat into large pieces and serve in a warm dish.
Guacamole:
Ingredients:
- 2 Hass avocados
- Juice from one lime
- 1/2 cup red onion, minced
- One jalapeño pepper, minced
- One clove of garlic, grated (optional)
- Small bunch of cilantro, chopped (optional)
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- Salt and freshly ground pepper to taste
- 5 Roma/plum tomatoes, diced
- 1/2 cup red onion, minced
- One jalapeño pepper, minced
- Small bunch of cilantro, chopped
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- Salt and freshly ground pepper
Bonus Recipe:
- Meat from one store-bought pre-roasted Chicken - skin removed, and shredded/chopped.
- 2 Tbls of fresh tarragon, chopped
- 1 container of plain Greek yogurt (I used Siggi’s)
- 2-4 Tbls of mayonnaise (I used avocado oil mayo).
- Salt and freshly ground pepper
- Cooked bacon
- Tomato slices
- Lettuce leaves