• 6-8 Pounds Pork Shoulder or Picnic
• 2 Tbsp Salt
• 1 tsp Pepper
• 1 Tsp Garlic
• 1 tsp Chili Powder
• 1 Tbsp Cumin
• 3 Cups Chicken Stock
• 2 Limes
• Cilantro to taste

For the Pickled Onions

• 1 Cup White vinegar
• 1 Cup Sugar
• Juice and zest of one lime
• 1 Tbsp Fresh Cilantro
• 2 Medium Red Onions Sliced very Thin

Method:

Combine all the seasonings in a small bowl. Pat dry the pork and rub it entirely with the spices. Sear off in a large pot on all sides.

Transfer the meat to a large crock pot or roaster. Add chicken stock. Cook on low for 8 hours.

Drain the liquid off and shred the pork, removing any bones or fat. Place the meat on a large sheet pan and sprinkle with lime juice and cilantro.

Bake at 350 degrees for about 15-20 minutes. Add a little more lime and cilantro if wanted. Serve with your favorite toppings!

Speaking of toppings, for the onions, place the vinegar and sugar in a small pot and bring to a simmer. Add in the onions and remove from the heat, stir.

Add in the lime and cilantro. Serve at room temp!