Barbacoa

• 2 lbs pork shoulder
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 1 teaspoon coarse salt
• 1 teaspoon vegetable stock powder
• 12 teaspoon pepper
• 12 teaspoon ground cloves
• 1 cup water
• 13 cup apple cider vinegar
• 1 jalapeno, minced
• 1 lime, juice of

1. Cut pork shoulder into large chunks, discarding any large amounts of fat.
2. Rub the oil over all the pieces of meat.
3. In a small bowl combine the garlic, cumin, oregano, salt, broth powder, pepper, and cloves.
4. Use this as a rub and work it into the meat with your hands.
5. Allow the meat to rest while preheating a medium pot (have the lid handy.
6. ).
7. Once the pot is hot enough for water to bead, sear the meat, turning it on all sides to brown.
8. A little dark char is okay and actually adds to the flavor.
9. Immediately pour the water, vinegar, jalepeno and lime juice into the pot and allow everything to come to a boil.
10. This won't take long.
11. Turn heat down to a simmer over low-medium heat and cover.
12. Allow the meat to simmer in the juices until they are almost completely absorbed, about three to four hours.
13. Occasionally, turn the meat and shred it with two forks as it becomes more tender.
14. Serve and enjoy!

pork shoulder, vegetable oil, garlic, ground cumin, oregano, coarse salt, vegetable stock powder, pepper, ground cloves, water, apple cider vinegar, lime

Taken from www.food.com/recipe/barbacoa-468586 (may not work)