About 2h 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 8The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
1Cut the pork shoulder butt roast into 2-inch thick pieces, removing the bone.
2Cut the fat cap off the pork steaks.
3Cut the pork steaks into 2-inch cubes.
4Heat 2.5 cups of lard in a pot over medium-high heat until melted.
5Toss the pork cubes in a bowl with onion powder, garlic powder, ground cumin, chili powder, 2 teaspoons of salt, and black pepper, grinding in the mexican oregano.
6Fry the seasoned pork in batches in the hot lard until golden brown on all sides.
7Remove the fried pork from the pot.
8Add the remaining 1.5 cups of lard to the pot and let melt.
9Return the fried pork to the pot, including the juices from the bowl, the onion, garlic, mexican coca-cola, apple juice, orange juice, the remaining 1 tablespoon of salt dissolved in water, and the bay leaves.
10Simmer uncovered for 2 hours on medium-low heat.
11Remove the cooked pork from the pot and shred using a potato masher.