For special occasions, especially those with a houseful of family, dad loves to make this pork butt. He rubs it with a spice mix, refrigerates it for 24 hours, and then cooks it low and slow overnight to ensure that the pork is fall-apart tender.
Purée onions, garlic, bell pepper, cumin, and chile powder. Pour over pork shoulder and cook in a slow cooker for 7 hours. Shred, and serve in tortillas with cabbage, queso fresco, onions, and cilantro.
Yield: 6 servings •
Total time: 8 hours
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Rose Gold Kitchen is a personal recipe collection – the food of my childhood, recipes shared between friends, and the recipes that feed my family today.