Ingredients:5-6 pounds of pork shoulder, cut in large chunks1 bay leaf1 tablespoon salt1 tablespoon garlic, minced1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce-- CLICK THROUGH TO LEARN MORE! --Instructions: Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly. When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference). etc etc For Full Instruction:
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