2-5 LB pork roast
3 TBS tomato paste
4 garlic cloves minced
1 bay leaf
2 tsp cumin
1 TBS oregano
1 TBS pepper
2 ½ tsp salt
1 yellow onion chopped
3 cups chicken stock
Place all ingredients in a stock pot. Add enough water to cover roast bring to a gentle simmer on stove and braise for 3 hours. Remove roast and break apart into chunks. Heat oven to 450 degrees. Place roast chunks on cookie sheet and sprinkle with pepper, Cheyenne pepper and salt. Cook 20-25 minutes until golden and a little crispy. Serve with warm corn tortillas. Garnish with pico de gallo and guacamole.
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