Hope this shows up this time!
4 1/2 lbs pork butt
1 lime juice and grated rind
1 onion sliced
3 cloves garlic sliced
1 tablespoon oregano
2 teaspoon chili powder
1 teaspoon Paprika
1 teaspoon cumin
1 tablespoon salt
2 tablespoons olive oil
About 2.5 cups chicken or beef bone broth
Slice onion and garlic and place in bottom of roasting pan or I use my Dutch oven. Combine all other ingredients except broth into a paste and rub meat with it. Place meat on onions and add broth to pan. Put in oven at 435 for 10 minutes then reduce heat to 335 and cook for 4-5 hours until meat falls apart. Liquid should reduce, but still keep meat moist-about 2 inches. Separate meat with 2 forks, then crisp up in frying pan or under broiler, stirring frequently. I do this with individual portions as I eat them.
Serve in butter lettuce “taco shells” with fresh Pico de Gallo, avocado and sour cream with some of the sauce left in the pot.
Not difficult, and LOTS of yummy leftovers!
