Recipe Courtesy of Chef Russ Flewelling
Ingredients
• 3-4 pounds pork shoulder
• 1/2 cup orange juice, freshly squeezed if possible
• 1/4 cup Mustard
• 1 teaspoons salt
• 3Tablespoons, Annatto seed
• 1 Tablespoon of Hot sauce or chopped hot pepper (the hottest you like)
• 1/4 Cup Cider Vinegar or Lime Juice
• 2 Tablespoons chopped Garlic
• 1 Tablespoon Canola Oil
• Dry Mexican cheese (queso seco), for garnish
• Chopped cilantro, for garnish
• Lime wedges, for garnish
Method
1. Combine everything except the cheese, cilantro and lime wedges, and mix
2. Place the mixture in a dutch oven or slow cooker and cook for 4 hours (dutch oven) or 7-8 hours (slow cooker)
3. Once the meat is tender remove it from the liquid, shred and add back to the cooking liquid.
4. Serve at once over rice, garnish with cilantro, cheese and lime wedges
5. Leftovers can be frozen and reheated. Used in Tacos or quesadillas. BBQ sauce can be added and it can be turned into pulled pork.
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