Chipotle Mexican Grill Braised Pork Shoulder

• 1 (6 lb) boneless pork shoulder
• 2 -3 tablespoons oil
• 1 onion
• 4 medium tomatoes
• 4 -6 cloves garlic
• 12-1 teaspoon cumin
• 2 -4 sprigs fresh oregano
• 2 whole cloves
• 2 bay leaves
• 2 dried chipotle chiles
• 34 cup water or 34 cup meat stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 -12 flour tortillas
• 2 cups shredded lettuce
• 12 cup sour cream
• 2 cups grated cheese
• 1 cup salsa
• 2 tomatoes, chopped
• 1 cup black olives, chopped

1. Generously salt and pepper the pork shoulder.
2. Let meat come to room temperature (2 hours) I would never, ever do this step, but some of you may feel comfortable.
3. Preheat oven to 325*.
4. Add olive oil to pan, sear pork.
5. Let rest 10- 15 minutes.
6. Drain excess oil from pan.
7. Add remaining ingredients to pork.
8. Cover and cook 2-3 hours until internal temperature reaches 140*- 150*.
9. Let pork rest 10- 15 minutes before slicing.
10. Fill flour tortillas with shredded pork, garnish with lettuce, sour cream, grated cheese, salsa, tomatos and black olives or garnish as desired.

pork shoulder, oil, onion, tomatoes, garlic, cumin, cloves, bay leaves, chiles, water, salt, pepper, flour tortillas, shredded lettuce, sour cream, grated cheese, salsa, tomatoes, black olives

Taken from www.food.com/recipe/chipotle-mexican-grill-braised-pork-shoulder-108665 (may not work)