1 ½ lbs Pork Shoulder, trimmed of excess silverskin and sinew, cut into 1 ½ inch cubes
1 Yellow Onion, cut into large chunks
1 Bunch Fresh Thyme
2 Ffresh Bay Leaves
2 Jalapenos, chopped
6 Garlic Cloves
Salt and Pepper to taste
Additional spices and seasonings, if desired
Lard, Duck Fat, Olive Oil, etc. (enough to cover meat in a tight fitting metal container)
1. Season the pork generously with salt and pepper. You can also add any other spices that you prefer like coriander, cumin, allspice, etc.
2. Let the meat rest in refrigerator for a few hours, or even better, if left overnight
3. Melt the lard
4. Drain the pork of any of its juices, then put in an oven proof container that’s just wide enough to fit the pork in a single layer if possible.
5. Pour the fat over the top, then submerge all other items, cover with a lid and cook at 225 until meat is very tender and falling apart. Approx. 2-3 hours.
6. Let the fat cool in the refrigerator, ideally for at least a day. Meat will stay good for several weeks, as long as it’s covered with the fat.
7. To serve, pull some of the pork out and crisp in a hot sauté pan with some of the lard that was used to cook it.