Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.
deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.
Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.
Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.
thank you :)
it’s not crispy now but the pork was originally slow roasted for 8 hours and then blasted at 500° for 20 minutes so some of the pieces do have those outside parts on them. the initial frying doesn’t really stick to the pork it just makes a bunch of flavor on the bottom of the pot! it is extremely tender.
Sounds great!