Categories: Meals

Ingredients

• 2 tsp chili powder
• Kosher salt and black pepper
• 3 to 4 lb. boneless pork shoulder, trimmed of excess fat and cut into 4 pieces
• 2 tbsp. vegetable oil
• 1 onion, sliced
• 4 garlic cloves, smashed
• 2 bay leaves

Directions

1. Preheat the oven to 325. Combine the chili powder with 2 tsp salt and 1 tsp pepper in a small bowl and rub all over the pork.

2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, 4-7 minutes. Remove to a plate. Pour off all but about 1/2 tbsp. oil from the pot. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water and scrape up any browned bits from the bottom of the pot. Add the bay leaves, then return the pork to the pot. Bring to a simmer, then cover and transfer to the oven.

3. Roast until the pork is very tender, 2 to 2 1/2 hours. Discard the bay leaves and shred the pork in the pot with 2 forks, discarding any large chunks of fat. Stir to combine with the onion, garlic and any liquid. Season with salt and pepper.

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