(serves 8)
2 pounds boneless pork shoulder, cut into 3/4-inch cubes
1 yellow onion, diced
1 teaspoon lime zest
1 teaspoon lemon zest
4 whole cloves garlic, peeled and minced
1/2 teaspoon ground cumin
1 tablespoon Sparkling River Chip Chipotle Sauce
1 teaspoon salt
Place pork, onion, lime & lemon juice and zest, garlic Chip Sauce and cumin in a 5-quart Dutch oven; add water to barely cover. Bring to a boil; reduce heat to low, cover and cook 2 1/2 hours or until water has evaporated. Add salt and continue cooking pork in its own juices until browned, stirring occasionally. Remove lime zest and garlic; drain off excess fat and adjust seasonings.
Serve as tacos with shredded lettuce and Pico de Gallo
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