2 1/2 – 3 lbs boneless pork shoulder, cubed into 1 1/2″ pieces
1/2 each yellow, red, and orange peppers, rough chop
1 lg sweet onion, rough chop
1 jalapeno sliced 1/4 in thick with seeds
3-4 lg whole garlic cloves
1 pkg Sazon Goya
1 1/2 t. Paprika (Spanish or Hungarian)
1 1/2 t. ground black pepper
1/4 t. cayenne pepper
1 T Tony Chacherie seasoning
1-2 T. Mexican Oregano
1-2 t. dark red chili powder
8 oz prepared chicken stock (Swanson’s is okay, or Better Than Bouillon)
I prepped the vegetables as indicated above, tossed the meat and vegetables in the spices, put it all in a 13×9 glass baking dish, added the prepared chicken stock, and covered it in aluminum foil. I figured low and slow was best, so I popped it in a 300 degree oven for about an hour and a half. Remember, that all ovens are different. Mine is electric and pretty close to right on temperature, but ovens will vary. The end result you’re looking for is tender, pull-apart pork that can be shredded. All the vegetables will just fall apart along with your meat and broth. The easiest way I’ve found to accomplish this is by letting the mixture cool some and using the paddle attachment on my Kitchen Aid mixer. You can do it with a large fork or your fingers too, but I’m at home and want to be done, thus my method.
If you’re in a hurry, this meat mixture, some toasted corn or flour tortillas, and a little pico de gallo make a fast no muss dinner. I, however, was looking for the challenge of making something I’d only seen made once on television, Guy Fieri on Diners, Drive-Ins, and Dives, Albuquerque, NM. Crazy that I’ve never attempted this before, after spending five years in Arizona, but true. I enlisted Annalysa, Chris’s 16 yr old to help, as she had assembled them before with friends, and the following is what you’ll need for the final product.