👨‍🍳 Instruktioner

1. 1

   Season the pork shoulder generously with salt and pepper.

   💡 Proffstips: Allow pork to come to room temperature for 30 minutes before cooking.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned.

3. 3

   Remove pork from the pot and set aside. Add sliced onions and bell peppers to the pot and sauté until softened.

4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in crushed tomatoes, beef broth, cumin, oregano, and bay leaf. Bring to a simmer.

   💡 Proffstips: Scrape the bottom of the pot to loosen any browned bits.
6. 6

   Return the pork shoulder to the pot. Ensure it is mostly submerged in the liquid. Cover and reduce heat to low.

7. 7

   After 2 hours, check the pork. It should be tender and easily shredded. If not, continue cooking, covered, until tender.

   💡 Proffstips: Add more broth or water if the liquid level gets too low.
8. 8

   Remove the pork from the pot and place on a cutting board. Shred the pork using two forks.

   💡 Proffstips: Allow pork to cool slightly before shredding for easier handling.
9. 9

   Return the shredded pork to the pot with the sauce. Stir to combine and simmer for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

   💡 Proffstips: Adjust seasoning with salt and pepper as needed.
10. 10

    Remove the bay leaf before serving. Serve hot with white rice and fried plantains.