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12Ingredients
8Hours
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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. pork shoulder roast (boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks4-6 pound pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks)
- pepper (uncheckedSalt and, Salt and pepper)
- 1/4 cup vegetable oil (1/4 cup vegetable oil)
- 14.5 oz. chicken broth (cans, *6-8 cups, 3-4 14.5 ounce cans chicken broth *)
- 1 large onion (diced1 large onion diced)
- 1 clove garlic (crushed1 clove garlic crushed)
- 3 Tbsp. lime juice (3 tablespoons lime juice)
- 1 Tbsp. chili powder (1 tablespoon chili powder)
- 1/2 tsp. dried oregano (1/2 teaspoon dried oregano)
- 1/2 tsp. ground cumin (1/2 teaspoon ground cumin)
- flour (uncheckedTortillas, or cornTortillas flour or corn)
- onion (uncheckedWhite, finely dicedWhite onion finely diced)
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Reviews(3)
Nana Roo 4 years ago
Tasty and easy to make. I would do again. I only made half the quantity and I’m sure I’ll make a larger quantity next time! I think I might like a touch more spice.
Judy Iacovetti 5 years ago
It was fun boning the roast, trimming the rind for chicharones and waiting with great anticipation to see how it would come out...very tasty but a little dry ??? The broth is very tasty so I portioned it out in baggies to freeze and was curious if you thought I should put the chunks of meat in the broth and freeze together??? I value your input.😜