So moist and with great flavor. I never measure just cook by smell, but I upped the garlic, and used the juice of a whole lime. Went a little heavy on the chili powder and cumin, and only salted the meat before browning. Also threw in just a touch of cayenne for good measure. Came out awesome!
I used a pork loin, so I just left the meat in the dutch oven and let it work, after about 2 hours it fell apart with just tongs and stirring.
Put them in a flour tortilla with tomato, avocado, and a touch of sour creme.
Served with beans and elotes made an awesome Mexican night in!
60 users found this review helpful
May 16, 2012