Tuesday, May 24, 2011


1 2-lb. boneless pork shoulder roast, cut into 2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
3 bay leaves
2 14-oz. cans chicken broth (no, don't use bouillon cubes, too salty, yuck)
2 teaspoons finely shredded lime peel
2 tablespoons lime juice
12 7- to 8-inch flour tortillas (or fresh corn tortillas if you have a Mexican market, but gringo corn tortillas are pretty bad)
dairy sour cream
purchased salsa

Sprinkle pork generously with salt and pepper. Place in a 3 1/2- or 4-quart slow cooker. Top with cumin, garlic, oregano, bay leaves, and chicken broth. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
Using a slotted spoon, remove meat from slow cooker. Discard cooking liquid. Coarsely shred meat by pulling two forks through it in opposite directions. Discard any fat. Sprinkle meat with lime peel and lime juice; toss to mix.
Serve with tortillas, sour cream, and salsa (or finely chop some red onion, tear some leaves from fresh cilantro, and shred or slice radishes for a more Mexican version)
Makes 6 servings