My personal take on a Mexican dish. This starts with a slow roasted bone in pork shoulder and ends in a cast iron skillet. These can be finished in batches to make the flavor profile easier to control. When finished they can be served with rice and beans, in tortilla wraps, or on a bed of lettuce with salsa, guacamole, and a cilantro garnish as a salad.
- In a large skillet or cast iron pan heat the 1 Tbsp oil on medium-high heat.
- Rince and dry roast and then coat liberally with Fajita seasoning on all sides.
- Brown all sides of roast in skillet for approximately 2 minutes each.