A Mexican version of pulled pork, it’s created by braising a large cut of pork in lard in a heavy bottomed pot over heat until tender, which can take up to four hours. Herbs such as cumin, oregano, marjoram, thyme, and bay are added along with chilies and garlic cloves. Once tender, the outside of the pork is seared to crisp it. The meat can be flaked away and used to stuff tamales, tacos, tortillas, and burritos along with guacamole, salsa, and refried beans.
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