- 800 g pork Shoulder bonesless, skinless
- 200 g pork Belly boneless, skinless
- 4 cloves garlic crushed
- 2 red chilis fresh
- 1+1/2 bottles Light lager beer Drink the rest
- 2 tsp cumin ground
- 1 whole lime zest and juice
Cut your pork shoulder and pork belly into roughly 5cm pieces and throw it into a medium sized stock pot. Add your crushed garlic, chilis, beer and half of the cumin. Add enough cold water to just cover the meat. Season nicely with salt and pepper, and bring to a boil. Once it boils turn the heat all the way down low and cover with a lid. This takes about 80-90 minutes. Check it every 20 minutes or so to make sure the meat is still covered in liquid. You will know when its done because the meat will be very soft and easily break away when you pull it apart with a fork. If it’s still tough, continue cooking until it breaks down.
When the meat is tender, remove the lid and continue cooking for about 20 minutes on medium heat until all the liquid evaporates and concentrates into the meat.
Once the liquid is gone, its time to crisp it up. Remove the chilis and garlic and discard. Get a big frying pan and heat on low. Add the meat and another teaspoon of cumin to the hot pan and continue to fry low and slow until a beautiful dark golden brown colour is achieved. Finish with the zest and juice of one lime and season with salt and pepper. Serve warm with tacos.
Leave me a comment below :)