🍲 My Recipes

• 2.5 lbs boneless pork shoulder

• 2 dried ancho chilies (stemmed and seeded)

• cumin seeds

• 6 whole garlic cloves

• 1 white onion

• 1 yellow onion

• 2 peppers in adobo sauce

• 1 tbsp sugar

• Passionfruit juice

• taco tortillas

• Other half of the white onion (or thinly slighted red onion)

• Cheese

1. Cut pork into 1.5-2 inch cubes

2. Rip ancho chilies into small pieces with cumin seeds, toast for 5 minutes until fragrant, add 6 garlic cloves and half a small onion, give em a lil heat then 1 cup of water. Bring up to boil, cut the heat, and cover for 15 minutes.

3. Move to blender, add 2 peppers in adobo sauce, sugar, and salt, and blend

4. Cut yellow onion into six, add pork, onion, pepper, oregano, pepper sauce, half cup (or more) passionfruit juice, and water so everything is covered (mix in bowl then in casserole dish)

5. Put in a 350 F oven for 2-4 hours until darkened on top and pork is tender

6. Let rest for 30 minutes, remove and shred pork.

7. Put pork in a pan, add some of the cooking juice, and keep warm to serve

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