Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.

Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.

Looks tasty. What is the pork coated in to get it crispy looking?

Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.

OK, it’s suppertime here and I don’t have anything a tenth as good as that planned. No fair.

i’m sorry dear there’s still some left if you want to come over!

thank you

it’s not crispy now but the pork was originally slow roasted for 8 hours and then blasted at 500° for 20 minutes so some of the pieces do have those outside parts on them. the initial frying doesn’t really stick to the pork it just makes a bunch of flavor on the bottom of the pot! it is extremely tender.

Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.

Looks delicious. I have a nice juicy pork butt in the fridge RN that I’m going to slow cook tomorrow. I’ll have to pick up some cilantro and make some rice to go with it.

this is the first time i have tried dragging a dish outside to photograph it in sunlight and I hate it. Getting nice pics of my food is so tricky with the lighting in my place!

Natural light is always best but try a cheap ring light from amazon instead of dragging your delicous food outside - total game changer for my food pics and way less hassle.

Natural light is always best but try a cheap ring light from amazon instead of dragging your delicous food outside - total game changer for my food pics and way less hassle.

Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.

Natural light is always best but try a cheap ring light from amazon instead of dragging your delicous food outside - total game changer for my food pics and way less hassle.